In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Legal Notice Do Not Sell My Personal Information.

Spoon some of the reserved juices over chicken. If chicken has been covered and refrigerated, allow it to return to room temperature before serving.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. Pass remaining pan juices in a sauceboat. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.

Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. Sprinkle chicken pieces with brown sugar and pour white wine around them.īake for 50 minutes to 1 hour, basting frequently with pan juices. Cover and let marinate, refrigerated, overnight.Īrrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. 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.

The silver palate cookbook