CHICKEN MARBELLA - SILVER PALATE COOKBOOK RECIPE - FOOD.COM
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.
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 10-12 serving(s)
Number Of Ingredients 13
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, FatContent 80.2, SaturatedFatContent 21.2, CholesterolContent 340.2, SodiumContent 432.6, CarbohydrateContent 24.9, FiberContent 0.6, SugarContent 21.7, ProteinContent 85
SILVER PALATE LEMON CHICKEN RECIPE | SIDECHEF
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 Thanksgiving Dairy-Free Shellfish-Free Overnight Full Meal Intermediate Weekend Project Egg-Free Soy-Free Christmas Entertaining Spring Easter Holidays Fridge Oven Fish-Free Stove Peanut-Free Tree Nut-Free Classic Tomato-Free
Total Time 27000S
Yield 6
Number Of Ingredients 12
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 and Pepper (to taste) and set aside.
- In a brown bag add the Paprika (1 teaspoon), All-Purpose Flour (1 cup), Salt and Pepper (to taste). 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 (to taste) 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 Brown Sugar (1 tablespoon), Lemon (1 tablespoon), Salt and Pepper (to taste). 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 127 calories, ProteinContent 5.9 g, FatContent 7.7 g, CarbohydrateContent 8.9 g, FiberContent 0.8 g, SodiumContent 198.4 mg, SaturatedFatContent 1.5 g, CholesterolContent 17.1 mg, SugarContent 0.6 g, UnsaturatedFatContent 5.4 g
More about "silver palate cookbook recipes recipes"
CHICKEN MARBELLA - SILVER PALATE COOKBOOK RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours
Calories 1196.2 per serving
- 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.
SILVER PALATE LEMON CHICKEN RECIPE | SIDECHEF
From sidechef.com
Reviews 5
Total Time 27000S
Category Budget-Friendly, One-Pot, Thanksgiving, Dairy-Free, Shellfish-Free, Overnight, Full Meal, Intermediate, Weekend Project, Egg-Free, Soy-Free, Christmas, Entertaining, Spring, Easter, Holidays, Fridge, Oven, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Classic, Tomato-Free
Cuisine American
Calories 127 calories per serving
- Serve and enjoy!
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