This plant-based take on chicken marbella by New York Times’ The Veggie writer Tejal Rao and NYT Cooking Senior Staff Editor Alexa Weibel swaps a pot of thin-skinned, creamy beans and its rich cooking liquid for the protein. Add in fried garlic and reduced red wine with plenty of olive oil, prunes, and olives, and a simple roasted potato salad dressed with vinegar-soaked shallots, capers, and parsley—and you’ve got one luxuriously delicious dinner. 

This post was originally published on VegNews.com.