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October 5, 2020
The Silver Palate's Chicken
Marbella
Recipe from "The Silver Palate Cookbook"
Adapted by Christine Muhlke
• YIELD 6 to 8 servings
• TIME 1 hour 20 minutes, plus overnight refrigeration
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.
INGREDIENTS
• ½ cup olive oil
• ½ cup red wine vinegar
• 1 cup pitted prunes
• ½ cup pitted Spanish green olives
• ½ cup capers, with a bit of juice
• 6 bay leaves
• 1 head of garlic, peeled and puréed
• ½ cup fresh oregano, chopped, or ¼ cup dried oregano
• 2 teaspoons of salt
• ¼ teaspoon freshly ground pepper
• 2 chickens, 3½ to 4 pounds each, quartered
• 1 cup dry white wine
• 1 cup brown sugar
• 2 tablespoons finely chopped flat-leaf parsley
PREPARATION
1. 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.
2. 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.
3. 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.)
4. 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 ½ cup. Strain into a heatproof bowl, add the parsley
and pour over the chicken. |
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