Chicken Marbella, a hit from the Silver Palate Cookbook, appeared on many a table back in the day. Tejal Rao replaces chicken with beans; Elizabeth Lindemann cuts the big dish down to family size. As edges start to color, add splash of red wine and reduce by about half. Taste and season with salt and pepper, then top the beans with olives, prunes and a glug of olive oil. Pour white wine around chicken pieces (being careful not to pour over the chicken so the marinade and brown sugar aren't rinsed off).

Source: New York Times June 09, 2022 01:18 UTC