Food Ideas: Olivo bay infused olive oil   Kathy Paterson, who writes for Cuisine magazine, suggests this recipe for the bay.... Chicken Marbella from the Silver Palate in Manhattan 8-10 whole chicken legs, or you can use whole chicken, quartered 1/2 head of garlic, peeled and crushed 1/4 cup dried oregano 1/2 cup red wine vinegar 1/2 cup bay infused olive oil 1 cup pitted prunes 1/2 cup pitted green olives 1/2 cup capers with a bit of juice 1 cup brown sugar (scant) 1 cup white wine 1/4 cup italian parsley or coriander, chopped In a large bowl combine chicken, garlic, oregano, salt and some freshly ground black pepper to taste, vinegar, olive oil, prunes, olives, capers and juice. If not using bay infused olive oil then use 6 bay leaves and EVOO. Cover and let marinate, refrigerated, overnight. This marinating is essential to the moistness of the finished product. Preheat the oven to 175C. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around. Bake for 50 minutes to 1 hour, basting frequently until chicken juices run clear. Serve sprinkled with parsley or coriander. If cooking for a crowd use whole chickens and once cooked and cooled, remove skin and bones. Gently reheat. Great served with couscous and steamed green beans.