Chicken Marbella
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Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbook on the map. Could we retool the recipe for today’s tastes?
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WHY THIS RECIPE WORKS
To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added ...