I have found that it is very easy these days to find new recipes practically every time I open my phone. I do love to try new things, but at the same time I frequently look back at my aging recipe cards sitting in the proverbial index-card box and remind myself of how much we used to love some of these gems. Perhaps it is time to “rejuvenate” some of them. No one will really know (except for you) and it gives me a great feeling of enjoying a blast from the past.

One of the recipes that I love to make and really seems appropriate for Rosh Hashanah is the rendition of Chicken Marbella from the Silver Platter cookbook. The disguised sweetness together with the tangy other ingredients fits the first meal of the chag as well as any other festive occasion. Although the recipe calls for four chickens in quarters I make this with deboned chicken breasts and we just love the combination.

• 4 chickens, 2 1/2 lbs each, quartered
• 1 head of garlic, peeled and finely pureed
• ¼ tsp dried oregano
• coarse salt (kosher) and ground pepper to taste
• ½ cup red wine vinegar 
• ½ cup olive oil
• 1 cup pitted prunes
• ½ cup pitted Spanish olives (or what you have)
• ½ cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine

(I omit) parsley and/or cilantro. finely chopped

Combine all ingredients, omitting the sugar and white wine. Cover, and refrigerate and marinate overnight.

Preheat oven to 350. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. I find that I prefer allowing it to bake for longer: 1 to 1 1/2 hrs. When ready to serve, plate chicken on platter and make sure the delicious juice is drizzled on each piece.

This dish can also be served at room temperature for lunch. Definitely take it out of the refrigerator early enough to make sure that it is the correct temperature.

Any questions, give me a call!

By Nina Glick