Chicken Marbella, the famous dish from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins, became an icon of American entertaining in the 1980s thanks to its irresistible combination of sweet, briny and savory flavors.
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Prunes, olives, capers, garlic and herbs may seem like unlikely companions, but together they create something spectacular.
This vegetarian stew borrows that same flavor logic while celebrating summer produce. Roasted grapes bring a jammy sweetness, while caramelized potatoes and zucchini add richness and substance.
Toasted almonds contribute nutty crunch, while olives (especially lemon-stuffed olives, if you can find them), capers and plenty of fresh herbs provide the bright, salty counterpoint that makes Marbella-inspired dishes so satisfying.
Serve this comforting stew with crusty bread to soak up the sweet-and-tangy broth, or spoon it over rice, quinoa or farro for a heartier meal. Green or red grapes work equally well here, provided they’re ripe and bursting with flavor.
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Roasted Grape Marbella Stew
Yield: Serves 6-8
INGREDIENTS
For the Marbella-Inspired Marinade:
6 cloves garlic
¼ cup oregano
½ cup red wine vinegar
½ cup olive oil
1 cup dry white wine
3 tablespoons brown sugar
1 bunch Italian parsley
1 ½ teaspoons salt
Freshly ground black pepper
For the stew:
2 pounds new potatoes, halved and then sliced into wedges
2 zucchini, halved lengthwise and cut into 2-inch thick chunks
1 cup seedless grapes
⅓ cup capers, drained
⅔ cup green olives (preferably lemon-stuffed)
⅓ cup sliced raw almonds
DIRECTIONS
Heat oven to 400 degrees.
To make the marinade, combine the ingredients in a blender or food processor and pulse until the parsley is finely chopped and the mixture is well-combined.
Arrange the potatoes, zucchini and grapes in a nine-by-thirteen-inch baking dish. Scatter the capers, olives and almonds over the top. Pour the marinade over the vegetables and toss gently to coat.
Bake for one hour. Remove from oven and stir gently. Raise the oven temperature to 500 degrees and return the stew to the oven for an additional 15 minutes until the potatoes are tender and lightly browned, the grapes have collapsed, and the almonds are toasted. Serve warm with crusty bread, or over rice or quinoa.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and lauramclively.com.
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