This modern chicken Marbella is an easy and delicious “throw it all together” meal that tastes like it was much more work than it actually was. With a little effort in the morning to get your chicken marinating, you can come home from work, pop it in the oven, and have juicy chicken with a complex yet comforting sauce within the hour.
I love the tango of the briny capers and olives with the sweet brown sugar and prunes, the tangy vinegar, the bright wine and the yeasty, nutty sherry. They all harmonize to become much greater than the sum of their parts.
I served the chicken with roasted green beans and buttered egg noodles. Couscous, rice, or pumpkin mashed potatoes would also have been great to soak up the sauce.
I served the chicken with the Harvest White Blend from Llano Estacado Winery in Lubbock, Texas. It’s 68 percent Sauvignon Blanc and 32% Chenin Blanc. It’s the wine I used in the dish as well, and it was great in both applications.
David Leite
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