Best 3 Chicken With Figssilver Palate Recipes
Embark on a culinary journey with our delectable Chicken with Figs recipe, curated from the renowned Silver Palate cookbook. This dish tantalizes taste buds with a harmonious blend of savory chicken, sweet figs, and a hint of zesty lemon. The chicken is expertly pan-fried to achieve a golden-brown crust, while the figs lend a burst of natural sweetness. Pan juices are skillfully transformed into a luscious sauce, further enriching the dish with umami and depth of flavor.
Alongside this signature recipe, our article offers a treasure trove of additional culinary delights. Discover the enticing Chicken with Figs and Prosciutto, where succulent chicken breasts are wrapped in savory prosciutto and nestled amidst plump figs. For a delightful twist, try the Fig and Chicken Salad, a refreshing combination of tender chicken, sweet figs, crunchy walnuts, and a tangy dressing. And for a vegetarian option, the Fig and Goat Cheese Tart offers a delightful balance of flavors, with a flaky crust, creamy goat cheese, and caramelized figs.
Each recipe is meticulously crafted to ensure an unforgettable dining experience. Whether you seek a hearty main course or a light and flavorful salad, our collection of Chicken with Figs recipes has something to satisfy every palate. So, gather your ingredients, ignite your culinary passion, and embark on a journey of taste and satisfaction.
SILVER PALATE CHICKEN MARBELLA
The timeless recipe for one of the best chicken dishes ever from The Silver Palate Cookbook. Perfect for Easter & Passover.
Provided by Katie Workman
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- 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.
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 260 kcal, Carbohydrate 35 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 359 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
THE SILVER PALATE'S CHICKEN MARBELLA
If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
Provided by Christine Muhlke
Categories dinner, weekday, one pot, roasts, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
Tips:
- Choose ripe figs: Look for figs that are plump and have a slight give when pressed. Avoid figs that are too soft or have bruises.
- Use a variety of figs: There are many different varieties of figs available, each with its own unique flavor. Feel free to experiment with different varieties to find the ones you like best.
- Pair figs with complementary flavors: Figs go well with a variety of flavors, including sweet, savory, and tangy. Some common pairings include prosciutto, goat cheese, balsamic vinegar, and honey.
- Don't overcook the figs: Figs are delicate and can easily overcook. Cook them just until they are heated through, or they will become mushy.
Conclusion:
Figs are a versatile and delicious fruit that can be used in a variety of dishes. They are a great way to add a touch of sweetness, savoriness, or tang to your next meal. Whether you are using them fresh, dried, or preserved, figs are sure to please. So next time you are looking for a new and exciting way to enjoy this delicious fruit, try one of the recipes from this article. You won't be disappointed!
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