RECIPE FOR CHICKEN MARBELLA RECIPES

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THE SILVER PALATE’S CHICKEN MARBELLA RECIPE - NYT COOKING



The Silver Palate’s Chicken Marbella Recipe - NYT Cooking 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

Total Time 1 hours 20 minutes

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//schema.org, Calories 928, UnsaturatedFatContent 40 grams, CarbohydrateContent 40 grams, FatContent 59 grams, FiberContent 5 grams, ProteinContent 56 grams, SaturatedFatContent 15 grams, SodiumContent 1079 milligrams, SugarContent 27 grams, TransFatContent 0 grams

CHICKEN MARBELLA RECIPE | EPICURIOUS



Chicken Marbella Recipe | Epicurious image

This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.

Provided by Sheila Lukins

Yield Makes about 10 servings

Number Of Ingredients 13

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 finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1/2 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Steps:

  • 1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
  • 2. Preheat the oven to 350°F.
  • 3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
  • 4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
  • 5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.

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