Chicken Marbella

Yield: 4 servings

This legendary dish, originally from The Silver Palate restaurant, is a complex combination of sweet and salty flavors. This version, served up at Three Stone Hearth, adds carrots to the mix – which I like a lot. Enjoy this simple but sophisticated dish with quinoa or brown rice and a mixed green salad.


  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
  • 3 medium carrots, sliced on the diagonal into 1/4-inch slices
  • 1 1/2 teaspoons garlic
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup pitted prunes, halved lengthwise
  • 1/2 cup pitted green olives, halved lengthwise
  • 1/4 cup capers
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste


  1. Heat the oil in a large skillet, over medium-high heat. Add the chicken and sear it quickly, browning it on all sides. Remove chicken from the pan and set it aside.
  2. Lower the heat to medium. Add carrots and saute them until almost tender. Before the carrots are cooked through, add the garlic, white wine and chicken broth. Bring to a simmer.
  3. Add cooked chicken, prunes, capers and olives to the skillet and simmer until heated through, about 5 minutes. Add salt and pepper to taste (watch the salt – the olives and capers are salty). Stir in the parsley and serve.

Sources: The Silver Palate Cookbook and Three Stone Hearth


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