The Silver Palate
So I found this draft of a post from February, before I became so sick and abandoned my kitchen duties.
This month I am excited to explore the classic book-- The Silver Palate by Sheila Lukins and Julee Russo. One of my favorite dishes, Chicken Marbela, can be found in this book. The combinations of flavors --the capers, spanish olives, and dried plums-- are amazing. Despite this amazing dish, I have rarely tried any of the other recipes because some of them look quite daunting. However, upon first glance, Chicken Marbela looks complicated, but is actually a breeze to make. So here goes week one!
Lemon Chicken
2 chickens, 2 1/2 lbs each, quartered (I used chicken breasts)
2 cups fresh lemon juice
2 cups flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil (I used less canola oil since I have a nonstick pan)
2 tablespoons grated lemon zest
1/4 cup brown sugar
1/4 cup chicken stock
1 teaspoon lemon extract
2 lemons, sliced paper thin
1. Combine chicken pieces and lemon juice in a bowl. Cover and marinate in the refrigerator overnight, turning occasionally. (I only marinated for several hours and it seemed to be fine).
2. Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, pepper, and paprika and shake well to mix. Put 2 pieces of chicken into the bag at a time and shake, coating completely.
3. Preheat oven to 350
4. Heat oil in a frying pan or ductch oven until hot and fry chicken pieces, a few at a time, until well browned and crisp. This will take about 10 minutes per batch.
5. Arrange browned chicken in a single layer in a large, shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken stock and lemon extract together and pour around chicken pieces. Set a thin lemon slice on top of each piece of chicken.
6. Bake chicken for 35 to 40 minutes or until tender.
This recipe tasted like spring! It was slightly tangy and tender. I served it with sauteed asparagus and white rice. Delicious!
This month I am excited to explore the classic book-- The Silver Palate by Sheila Lukins and Julee Russo. One of my favorite dishes, Chicken Marbela, can be found in this book. The combinations of flavors --the capers, spanish olives, and dried plums-- are amazing. Despite this amazing dish, I have rarely tried any of the other recipes because some of them look quite daunting. However, upon first glance, Chicken Marbela looks complicated, but is actually a breeze to make. So here goes week one!
Lemon Chicken
2 chickens, 2 1/2 lbs each, quartered (I used chicken breasts)
2 cups fresh lemon juice
2 cups flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil (I used less canola oil since I have a nonstick pan)
2 tablespoons grated lemon zest
1/4 cup brown sugar
1/4 cup chicken stock
1 teaspoon lemon extract
2 lemons, sliced paper thin
1. Combine chicken pieces and lemon juice in a bowl. Cover and marinate in the refrigerator overnight, turning occasionally. (I only marinated for several hours and it seemed to be fine).
2. Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, pepper, and paprika and shake well to mix. Put 2 pieces of chicken into the bag at a time and shake, coating completely.
3. Preheat oven to 350
4. Heat oil in a frying pan or ductch oven until hot and fry chicken pieces, a few at a time, until well browned and crisp. This will take about 10 minutes per batch.
5. Arrange browned chicken in a single layer in a large, shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken stock and lemon extract together and pour around chicken pieces. Set a thin lemon slice on top of each piece of chicken.
6. Bake chicken for 35 to 40 minutes or until tender.
This recipe tasted like spring! It was slightly tangy and tender. I served it with sauteed asparagus and white rice. Delicious!
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