Friday, September 4, 2009

Encore post in memory of Sheila Lukins... 1942-2009.

As all of you know Sheila Lukins passed away last Sunday...she was one of my inspirations. So many recipes from the Silver Palate...I can almost not even choose one. My most food stained cookbook. This was a favorite...
Rest in Peace Sheila...
She will be missed....
Here is a link to her obituary in the New York times...
Sheila Lukins article

This post was originally published on April 6, 2009

I have been "awol" from here for a has been very hectic. But I thought I would post a nice recipe that works well for Passover. When you need something little different from the usual brisket or roasted chicken. Most people adore family however found it too sweet so I will leave out the brown sugar the next time or use much smells divine when it is marinating and one thing I really like about it is that it can be served room temperature or cold. So it can sit while you assemble the rest of your dinner.
I wish all who celebrate, a very "Zissen Pesach"...a "Sweet Passover"...and a Happy Easter!

Chicken Marbella
from the "Silver Palate" cookbook

This was the first main-course dish to be offered at The Silver Palate shop, 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 appetizer.

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.

1⁄2 cup olive oil
1⁄2 cup red wine vinegar
1 cup pitted prunes
1⁄2 cup pitted Spanish green olives
1⁄2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely puréed
1⁄4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1⁄2 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1⁄4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

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.

16 pieces, 10 or more portions

Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.


  1. Oh Linda, I too was so saddened to hear of Sheila's passing. She really was an inspiration to me as well, and so many others. The "Silver Palate" truly brought a new dimension to my cooking. I would be hard pressed to pick my 5 favorites from that book (I have too many), but Chicken Marbella would definitely be a contender for top honors.

    You know a couple of years ago I had to buy another copy of "Silver Palate" because my old one was so, uh, "well-used" that I was embarassed to have it be seen. (I use that one in the kitchen, and the new one is on the book shelf!)

    GMTA, earlier this week I made Sheila's version of one of Wolfgang Puck's recipes and have it in queue for a post in the near future.

    I hope you have a nice weekend. xo

  2. (((((HUGS)))))right back at ya Mary!

  3. I was so saddened to hear of Sheila's passing. Sheila was such an influence on my cooking.

    This is a great recipe!

  4. I just heard from you..The Silver Palate Books were insoirational to me and I still have favorites I make and make again.I have not made her version of Chicken Marbella but I know IU would love it..
    Thank you..

    Ahh..not sad.. my friends cousin died Wednesday of Brain Cancer in Paris..So sad.. in her 50's..2 brand new grandchildren:(
    I have to end this post on a happy note..glad you are posting again:) I love every recipe you share.

  5. Thank you so much for stopping by my friends...
    We just dropped our son off at University on has been a very busy and hectic time. Once my younger son gets back to school on Tuesday I will have more time to post. And breathe!

  6. I don't have the Silver Palate - will have to add it to my wish list. This Chicken Marbella looks divine.

  7. nice to see a post of you linda, even if it could be a more delightful subject...

  8. I have this cookbook and never cook from it yet. I should because this looks so good.