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|Publisher:||Workman Publishing Company, Inc.|
|Edition description:||25th Anniversary Edition|
|Product dimensions:||7.00(w) x 9.90(h) x 1.00(d)|
About the Author
Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.
Read an Excerpt
Chicken Marbella from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins This was the first main-course dish to be offered at The Silver Palate, 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 hors d'oeuvre. 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. Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can successfully be divided to make a smaller amount if you wish. 16 pieces, 10 or more portionsIngredients 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 choppedPreparation 1. 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. 2. Preheat oven to 350° F. 3. 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. 4. 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 5. 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. 6. 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 juice over chicken.
Table of ContentsChapter One: To Begin a Great EveningFancy Finger FoodFresh From the SeaThe Crudités ConnectionThe Charcuterie BoardDazzlersChapter Two: Soup’s OnSoups to StartSoups of the SeaSummer SoupsSunday Night SoupsChapter Three: Pasta PerfectPiping Hot PastaSummer PastaChapter Four: The Main CourseChicken Every WaySweet and Savory MeatsFork SuppersGameCatch of the DayBaking in FoilThe Stew PotChapter Five: Great Garden VegetablesArtichokesAsparagusBeansCarrotsEggplantMushroomsPotatoesScallions, Leeks, Garlic, Shallots, and OnionsTomatoesVegetable PuréesChapter Six: SaladsSignificant SaladsSummer SaladsAll-American SaladsSalads of the SeaSalads on the GreenChapter Seven: Cheeses and BreadsArtisanal CheesesBest BreadsChapter Eight: SweetsThe Cookie BasketAmerican as Apple…It’s the BerriesMousse MagicEssentially ChocolateHot from the OvenComforting ConclusionsChapter Nine: The Brunch BunchRise and ShineThe Big Bread SandwichBrunch DrinksChapter Ten: BasicsMetric Conversion ChartsIndex
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"A wonderful cookbook. How nice to have a beautifully illustrated version of it."
— Martha Stewart