Chicken Marbella may be the most famous dish in the Silver Palate Cookbook, by Julee Roso and Sheila Lukins. It was a staple on our holiday tables throughout my childhood and my mother still makes it for family gatherings. Initially, I was reluctant to share this recipe because I assumed that many of you had it already. I realized that a whole new generation of home chefs might not be familiar with this recipe. After all, the cookbook hit the shelves in 1982 — and to put that in perspective, I was only 9 years old then!
What makes Chicken Marbella so good? First, the chicken is always moist and tender. But more than anything, it’s in the unique Mediterranean flavor combination — a marinade of garlic and herbs, a savory-sweet wine gravy (which, I swear, is good enough to drink), and a mix of plump prunes, briny capers, and tangy green olives. All of this comes together into a beautiful and memorable dish.
If you don’t have the Silver Palate Cookbook, a 25th-anniversary edition complete with photos was published a few years ago. The recipes are just as relevant as they were back in the 1980s. My mother has her original copy still by the…
