Chicken Chili From Silver Palate Good Times Cookbook Recipes

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THE SILVER PALATE'S CHICKEN MARBELLA



The Silver Palate's Chicken Marbella image

If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.

Provided by Christine Muhlke

Categories     dinner, weekday, one pot, roasts, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
1/2 cup fresh oregano, chopped, or 1/4 cup dried oregano
2 teaspoons of salt
1/4 teaspoon freshly ground pepper
2 chickens, 3 1/2 to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
  • Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
  • Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
  • Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams

CREAMY CHICKEN AND JALAPENO NACHOS FROM SILVER PALATE



Creamy Chicken and Jalapeno Nachos from Silver Palate image

In this sophistacted cousin to the corn tortilla nacho, a creamy blend of chopped chicken and cream cheese is apiced with jalapeno. Lots of grated Jack chsse is folded in, and the all is baked on pita bread until melted and puffed.

Provided by hpitler

Categories     < 30 Mins

Time 27m

Yield 100 nachos, 15-20 serving(s)

Number Of Ingredients 10

1 boneless skinless chicken breast, poached and diced
12 ounces cream cheese, room temperature
2 jalapenos, seeded and minced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 cups monterey jack cheese, grated
salt & freshly ground black pepper
6 pita bread, cut
6 pita bread, separated into rounds

Steps:

  • preheat oven to 375 degrees.
  • combine the chicken, cream cheese, jalapeno peppers, garlic, cumin, chili powder, and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper.
  • spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 - 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket.

CHICKEN MONTEREY (SILVER PALATE)



Chicken Monterey (Silver Palate) image

This tastes like summer to me, and living in the often gray Pacific Northwest, I make it frequently to brighten things up. We usually serve this with lots of crusty bread, but the sauce would be terrific on pasta as well. Compliments of the Silver Palate Cookbook.

Provided by Greatfull

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

5 tablespoons best quality olive oil (I usually use half the oil called for with fine results)
1 (2 1/2-3 lb) whole chickens, quartered (I often use 4 half breasts)
salt & freshly ground black pepper, to taste
1 cup yellow onion, finely chopped
2 carrots, peeled and chopped, about 1 cup
4 garlic cloves, minced
1 cup chicken broth
1/2 cup fresh orange juice
1/2 cup canned crushed tomatoes
1 tablespoon dried rosemary
1 sweet red pepper, cut into julienne
1/2 large zucchini, sliced diagonally
1/2 large yellow squash, sliced diagonally
1/3 cup fresh flat leaf parsley, chopped (garnish)
1 orange, zest of, grated

Steps:

  • Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
  • Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
  • Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
  • Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
  • Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
  • Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

Nutrition Facts : Calories 635.7, Fat 46.9, SaturatedFat 10.9, Cholesterol 133.7, Sodium 421.4, Carbohydrate 18.8, Fiber 4, Sugar 9.8, Protein 35.4

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