Chicken marbella is a classic recipe that’s foolproof and produces chicken that is unfailingly moist.When this recipe was first created by The Silver Palate catering and takeout shop on the Upper East Side of Manhattan, it earned an immediate following. When the recipe was later published in “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso, it was a revelation, mostly thanks to its eccentric ingredient list: Vinegar? Olives? Prunes? Capers? Garlic? Brown sugar? White wine? All in one dish?
Yes. To taste it was to be converted.
And so for a nice chunk of time during the ’80s, this dish made appearances on tables all over the country, sometimes for family dinners, but more often for entertaining.
This is not a dish to forget or imagine to be dated in any way. The faultless and brilliant combination of flavors is timeless, the recipe is pretty foolproof, the chicken is unfailingly moist, and it can be made ahead. Make it again if you have forgotten it for a while. Or make it for the first time, and tell me that you’re not a card-carrying lifetime chicken marbella fan.
Chicken Marbella