Chicken With Figssilver Palate Recipes

CHICKEN WITH FIGS/SILVER PALATE

Steps:

• 1.One day before serving, combine the chicken, garlic, thyme, cumin, ginger, salt, vinegar, oil, peppercorns, olives, apricots, and figs in a large bowl. Marinate covered in the refrigerator overnight. Remove the bowl from the refrigerator 1 hour before cooking. Preheat oven to 350 degrees Fahrenheit Arrange the chicken in a single layer in a large shallow baking pan. Spoon the marinade mixture evenly over the chicken. Sprinkle with the sugar and pour the Madeira between the pieces. Cover the pan with aluminium foil and bake for 20 minutes. Remove the foil and bake, basting frequently with the pan juices, until the juices run clear when a thigh is pierced with a sharp skewer, 40 to 50 minutes. Using a fork and slotted spoon, transfer the chicken, olives, and dried fruit to a large serving platter. Drizzle with a few large spoonfuls of the pan juices and sprinkle with the pecans. Sprinkle the lemon zest over all. Pass the remaining pan juices in a sauceboat. (6 portions)

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.

CHICKEN MONTEREY (SILVER PALATE)

Steps:

• Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
• Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
• Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
• Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
• Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
• Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

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.