Silver Palate Chili
When I want a classic, tomatoey, rich chili, I go to The Silver Palate cookbook, which is a classic in it's own right. Of course I modify it slightly every time I make it depending on what's in the ho...
The best thing about this classic from the 1982 Silver Palate Cookbook, is that it's great hot, or cold for a picnic. Chicken pieces are cooked in vinegar, wine, brown sugar, capers, olives, prunes, garlic and oregano. Use whatever chicken pieces you like best, but some with skin on is best. Perfect for holiday weekends.
Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine (or sherry) vinegar
- 1 cup prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers
- 6 bay leaves
- 10 cloves garlic, peeled and finely chopped or pureed
- 1/4 cup fresh oregano leaves
- 2 teaspoons kosher salt
- 6 pounds chicken (leg quarters or thighs or 2 chickens, cut up) with skin
- 1 cup white wine
- 1 cup brown sugar
- 2 green onions, chopped
- 2 tablespoons chopped fresh parsley
Preparation
- 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.
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