Chicken With Figssilver Palate 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

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

SILVER PALATE LEMON CHICKEN



Silver Palate Lemon Chicken image

This is the final (for now) recipe I am sharing from the Silver Palate Cookbook. It's an old book that first came out in the 70's and I personally believe it's a classic everyone should have. Plan out your menu, go to the grocery store, and call over some friends. This chicken deserves it.

Provided by Vodka & Biscuits

Categories     Budget-Friendly     One-Pot     Dairy-Free     Shellfish-Free     Overnight     Full Meal     Weekend Project     Egg-Free     Soy-Free     Easter     Intermediate     Thanksgiving     Christmas     Entertaining     Spring     Holidays     Fish-Free     Fridge     Peanut-Free     Tree Nut-Free     Classic     Tomato-Free     Oven     Stove

Time 7h30m

Yield 6

Number Of Ingredients 13

8 piece Chicken
1 cup Lemon
1 cup All-Purpose Flour
1 teaspoon Paprika
to taste Salt
to taste Ground Black Pepper
as needed Canola Oil
1 tablespoon Lemon
1 tablespoon Brown Sugar
1/4 cup Chicken Stock
1 splash White Wine
1 teaspoon Lemon Extract
1 Lemon

Steps:

  • Combine the Chicken (8 piece) and Lemon (1 cup) in a bowl just large enough to hold them comfortably.
  • Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Rinse and dry the chicken pieces. Sprinkle lightly with Salt (to taste) and Ground Black Pepper (to taste) and set aside.
  • In a brown bag add the Ground Black Pepper (to taste), Paprika (1 teaspoon), Salt (to taste), and All-Purpose Flour (1 cup). Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.
  • Add enough Canola Oil (as needed) to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped.
  • Arrange the browned chicken pieces in a single layer in a large shallow baking dish.
  • Combine the Lemon (1 tablespoon), Ground Black Pepper (to taste), Salt (to taste), and Brown Sugar (1 tablespoon). Evenly sprinkle the mix over the chicken pieces.
  • Mix the Lemon Extract (1 teaspoon) and Chicken Stock (1/4 cup) and pour around the chicken pieces. If using White Wine (1 splash), add a splash or two. Set a thinly sliced Lemon (1) on top of each piece of chicken.
  • Bake until fully cooked, about 50 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 128 calories, Protein 5.9 g, Fat 7.7 g, Carbohydrate 9.1 g, Fiber 0.8 g, Sodium 198.4 mg, SaturatedFat 1.5 g, Cholesterol 17.1 mg, Sugar 0.6 g, UnsaturatedFat 5.4 g

CHICKEN MARBELLA - SILVER PALATE COOKBOOK



Chicken Marbella - Silver Palate Cookbook image

This is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn't sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. (that's HEAD, not clove.) I always use skin on, they brown and caramelize to a rich deep color. I urge you to try this...be brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy! Correction...For the large quantity...it IS 4 2 1/2 lbs.chicken, sorry for ommision of the 4 in the original post. But Zaar won't let me put 4 chickens in the recipe.

Provided by Scoutie

Categories     < 60 Mins

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13

10 lbs chicken
1 head garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt & freshly ground black pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers with a bit juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley (cilantro) or 1/4 cup fresh coriander, finely chopped (cilantro)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
  • 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.
  • Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
  • With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
  • Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
  • Pass remaining pan juices in a sauceboat.
  • To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Nutrition Facts : Calories 1196.2, Fat 80.2, SaturatedFat 21.2, Cholesterol 340.2, Sodium 432.6, Carbohydrate 24.9, Fiber 0.6, Sugar 21.7, Protein 85

CHICKEN MARBELLA - SILVER PALATE RECIPE - (5/5)



Chicken Marbella - Silver Palate Recipe - (5/5) image

Provided by CorbettCook

Number Of Ingredients 13

4 chickens (2 1/2 pounds each), quartered
1 head garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Steps:

  • In a large bowl, combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350°. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake 50-60 minutes, basting frequently with pan juices. Chicken is done when juices run clear. With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a gravy boat. To serve cold, cool to room temperature in cooking juices. Before transferring to a serving platter, if chicken has been refrigerated, allow it to return to room temperature before serving. Spoon some of reserved juice over chicken.

PICNIC LEMON CHICKEN (ADAPTED FROM SILVER PALATE'S RECIPE) RECIPE - (4.2/5)



Picnic Lemon Chicken (adapted from Silver Palate's recipe) Recipe - (4.2/5) image

Provided by Talk2usoon

Number Of Ingredients 10

2 chickens (2 to 2 1/2 pounds each), cut into quarters*
2 cups fresh-squeezed lemon juice (about 10 lemons)
2 cups all-purpose flour
2 teaspoons coarse salt or sea salt
2 teaspoons Hungarian sweet paprika
1 teaspoon freshly-ground black pepper
1 cup vegetable or corn oil
1/4 cup firmly-packed brown sugar
1/4 cup chicken stock
2 lemons, sliced paper thin

Steps:

  • Preparation: In a bowl or re-sealable plastic bag, combine chicken pieces and lemon juice. Cover and marinate in the refrigerator overnight, turning occasionally. Preheat oven to 350 degrees F. Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, paprika, and pepper; shake well to mix. Put two (2) pieces of chicken into the bag at a time and shake, coating completely. Heat vegetable or corn oil in large frying pan or cast-iron frying pan until hot and fry chicken pieces, a few at a time, until well browned and crisp. NOTE: This will take about 10 minutes per batch. Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Pour chicken stock around chicken pieces. Set a thin lemon slice on top of each piece of chicken. Bake chicken, uncovered, approximately 40 to 50 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from oven and transfer to a serving platter. May be served warm or cold. Makes 6 to 8 servings

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