Total 5 hours (includes marinating time)
Active 30 mins
Makes 4 to 6 servings
There are many versions of the iconic chicken Marbella, a recipe that debuted in the 1980s in “The Silver Palate Cookbook.” We added our favorite green olives to this incarnation and also sherry vinegar and honey for a touch more depth and sweetness. But what we really love so much about the dish is the sauce, so our spin on the recipe serves the chicken on toasted bread to put it over the top: The bread soaks up the sauce and makes it a one-pot meal.