Chicken Marbella

   
Wikipedia: Sheila Lukins 
Sheila Lukins (November 18, 1942 – August 30, 2009), was an American cook and food writer. She was most famous as the co-author, with Julee Rosso, of The Silver Palate series of cookbooks, and The New Basics Cookbook, a very popular set of food guides which introduced many Americans to Mediterranean and Eastern European cooking techniques and ingredients and popularized a richer and very boldly seasoned style of cooking to Americans in sharp contrast to the health-food movements of the 1970s. Together, their books sold more than seven million copies.
 
She was also the co-founder and owner of the popular Silver Palate gourmet shop in New York City and, for 23 years, the food editor and columnist for Parade, a position previously held by Julia Child.
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She was hired by Julee Rosso for a catering job. In 1977 she and Rosso opened and ran a gourmet food shop at the corner of Columbus Avenue and 73rd Street in New York City called The Silver Palate.
 
Google Books
Cue: The Weekly Magazine of New York Life
1978
Pg. ?:
Try the excellent chicken Marbella ($4.50 a portion), chicken and prunes marinated in garlic, brown sugar, vinegar, and white wine; dark, rich moussaka ($3.50 a portion ); or sherry roast pork and ham baked with apricot glaze.
   
The New York TImes—Cooking
The Silver Palate’s Chicken Marbella
Recipe from “The Silver Palate Cookbook”
Adapted by Christine Muhlke
Updated May 4, 2016
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it’s considered as classic as Grand Central. —Christine Muhlke
 
Eater
‘The Silver Palate Cookbook’ Changed Home Cooking (and Pesto Consumption) As We Know It
Published in 1982, it brought verve to entertaining and taught a generation of American cooks to trust in bold flavors, fresh herbs, and the joys of improvisation
by Aimee Levitt
Dec 7, 2022, 9:30 AM EST
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The book, for its part, lives on. Its most famous recipe remains chicken Marbella, named after a small town on Spain’s Costa del Sol and invented by Lukins back in her Other Woman days. The food writer Molly O’Neill included it among the 50 most important recipes in American history, right up there with George Washington Carver’s puree of peanuts and Julia Child’s coq au vin. It has everything: salt (in the form of olives and capers), fat (olive oil), acid (red wine vinegar and white wine), and heat, plus sweetness (prunes and brown sugar) and heaps of garlic and oregano. Prep consists of throwing all the ingredients into a baking dish and letting it sit in the refrigerator overnight; pop it in the oven for an hour and, voila, dinner. It’s like a midcentury cream of mushroom soup casserole except with better groceries.