Tuesday, January 5, 2010

Chicken Marbella Silver Palate Cookbook Recipe

chicken marbella When I first was married 20 years ago I would use the Silver Palate Cookbook 25th Anniversary Edition as my bible.  I lost that book in the fire.  That another story.  Over this past vacation I found myself dining at my friends the Berman’s .  My girlfriend Angie is a fantastic cook and an even better golfer.  That mid-western  hospitality is hard to compete with. This is the meal she made us our first night of the trip.   Now that I am home from vacation and my son is still in from college, it is what I am making for dinner tonight.
Servings: 10-12 servings


4 chickens, 2 1/2 pounds each, quartered
1 head of 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


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 or cilantro. 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.
Chicken Marbella Silver Palate Cookbook Recipe at Epicurious.com


Anonymous said...

What year Grey Goose do you recommend serving with this dish?

Stacy said...

This years grey goose is good.