Best Chicken With Figssilver Palate Recipes

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

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.

CHICKEN MARBELLA

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.

THE SILVER PALATE'S CHICKEN MARBELLA

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.