Best 2 Picnic Lemon Chicken Adapted From Silver Palates Recipes

PICNIC LEMON CHICKEN (ADAPTED FROM SILVER PALATE'S RECIPE) RECIPE - (4.2/5)

Steps:

• Preparation: In a bowl or re-sealable plastic bag, combine chicken pieces and lemon juice. Cover and marinate in the refrigerator overnight, turning occasionally. Preheat oven to 350 degrees F. Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, paprika, and pepper; shake well to mix. Put two (2) pieces of chicken into the bag at a time and shake, coating completely. Heat vegetable or corn oil in large frying pan or cast-iron frying pan until hot and fry chicken pieces, a few at a time, until well browned and crisp. NOTE: This will take about 10 minutes per batch. Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Pour chicken stock around chicken pieces. Set a thin lemon slice on top of each piece of chicken. Bake chicken, uncovered, approximately 40 to 50 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from oven and transfer to a serving platter. May be served warm or cold. Makes 6 to 8 servings

THE SILVER PALATE'S CHICKEN MARBELLA

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.