I had to google it. Hard to believe the Silver Palate was out in 82? I did not even have a pot in '82... (just a kid with a backpack all over Europe) Anywho, i've never made that. But i do have chicken thighs in a marinade at the moment for tonight...put some veg in the braising pan, or on a sheet pan underneath to roast. I like to add some tiny cubed squash or sweet potato to the pan with the chicken. And some leeks or green onions and celery. A mixed grain maybe. I have some baby thin asparagus i need to use up, so might just saute separate on the stove-top.... But thanks for bringing that dish up. I'll add some olives and meyer lemons to my braise!

I googled it - here's the recipe: Chicken Marbella This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare. 1â2 cup olive oil 1â2 cup red wine vinegar 1 cup pitted prunes 1â2 cup pitted Spanish green olives 1â2 cup capers with a bit of juice 6 bay leaves 1 head of garlic, peeled and finely puréed 1â4 cup dried oregano Coarse salt and freshly ground black pepper, to taste 4 chickens (2 1â2 pounds each), quartered 1 cup brown sugar 1 cup dry white wine 1â4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped 1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight. 2. Preheat the oven to 350°F. 3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. 4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour. 5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat. 16 pieces, 10 or more portions Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.

I've been making Rumaki in my 1949 stove for a few years now and it's always a huge hit -- especially when pulled piping hot out of the Grillevator. I grew up with my mom making them in the 60's on -- wait for it! -- her hibachi grill, but there are a whole heap of younger folks to whom retro is brand new. Went to a formal dinner a few months ago and they pulled out Marbella, which caused an audible stir. We've also been using our electric Raclette grill for dinners lately, especially when kids are involved; more sanitary than fondue but still has that '70s eat-in/love-in vibe. Paraphrasing Bertolt Brecht: there is nothing new under the broiler.

Crockpot Chicken Tortilla Soup 1 or 2 boneless chicken breasts (can be frozen), cut into thirds 1 (15 ounce) can diced tomatoes (I like del monte) 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 oz) can chopped green chilies 2 cloves garlic, minced 2 (14.5 ounce) cans chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 oz) package frozen corn 2 Tbsps chopped cilantro 7 corn tortillas Vegetable oil Place all ingredients (except cilantro, tortillas and vegetable oil) in crockpot. Cover, and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Shred chicken with forks; stir in cilantro a few minutes before serving. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips; place on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, spread tortilla strips over soup. Makes 8 servings Adapted from allrecipes by several different sources My note: I added a little sugar toward the end (after testing) and bought canned whole chilies so I could remove seeds. Also made sure I bought Mild enchilada sauce! This is really delicious (and I like that I could throw in frozen chicken :) Ann