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Classic Silver Palate Chicken Dish Unveiled

This is one of those dishes that became incredibly popular during the late 1970s and 80’s 
This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook. It was very popular in the 80’s. 
I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. 
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Prep Time 5 hours
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs Chicken Thighs boneless and skinless
  • 1/3 cup Olive Oil
  • 1/3 cup Red Wine Vinegar
  • 1/3 cup Capers
  • 1/2 cup Green Olives pitted
  • 1/2 cup Kalamata Olives pitted
  • 6 cloves Garlic crushed
  • 6 Bay Leaves
  • 1 Tbsp Oregano
  • 1 cup Prunes quartered or you can substitute raisins.
  • Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
  • 1/2 cup White Wine.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
  2. Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.

Notes

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