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December 7, 2008

For dinner, I made Chicken Marbella, something I made once nearly a year ago for the Great American Cooking Project.  It was the first entree served at the much-beloved Silver Palate (now closed), very early ’80s food revolution, and SO delicious.  Easy, too: just assemble the ingredients — which would have been exotic then (capers! Spanish olives!) — dump them over the chicken pieces, marinate overnight, and bake. It’s a showstopper.

For dinner, I made Chicken Marbella, something I made once nearly a year ago for the Great American Cooking Project.  It was the first entree served at the much-beloved Silver Palate (now closed), very early ’80s food revolution, and SO delicious.  Easy, too: just assemble the ingredients — which would have been exotic then (capers! Spanish olives!) — dump them over the chicken pieces, marinate overnight, and bake.

It’s a showstopper.

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