An iconic chicken recipe that was reinterpreted for busy week

In 1982 Sheila Lukins and Julee Rosso published The Silbergaumkochbuchnamed after your gourmet food business on Manhattan’s Upper West Side. At a time when most cookbooks that were written for American Home Cooks, searched for inspiration, searched for inspiration Silbergaumen In the recipes, other global flavors and ingredients such as Sichuan Chile Oil and Spain Pimentón were highlighted. Since its publication, the book and its recipes have become book clips for many home chefs. One of the recipes that has developed a certain cult support is Lukins and Rosos Chicken Marbella.

Silver palate Chicken Marbella feeds a lot: the recipe demands four small chickens to marinate poultry with plums, olives and capers overnight and then cook it in several large baking dishes. With regard to active preparation and cooking time, it is quite minimal, but the recipe notes that the moisture of the chicken comes from many hours of marination. (The cup of brown sugar in the marinade also helps Caramelization And Browning.) However, many domestic chefs do not have enough shells, baking history and refrigerator to absorb about 10 pounds of chicken -where my link version is served to four to six and designed for a standard half -blade pan.

In my turn on the classic, delicate chicken legs, plums and olives, you can quickly suck a spicy marinade in a bowl while the oven is preheating. I have remained loyal to the original in my inclusion of the plums and olives as well as the core ingredients in the marinade. As much as I love the original, it is a touch for me, so I use just enough sugar here to compensate for the acid of the red wine vinegar and white wine in the marinade.

As chicken roast, the rendered fat melts with the marinade to create a rich, salty-sweet pan sauce that you will spoon over the chicken and rice or couscous. The dish can be served hot, cold or at room temperature, which makes it ideal for both dinner parties and week. Although this recipe and Silbergaumen“S differ in a similar way, so that it is worth sharing a line from the headnote of the original, which also applies to this leaf PAN version:” It travels well and ensures excellent picnic price. ”

Why should you use bone-in chicken legs?

Here I choose Bone chicken legwho have more fat than breasts and better cook with high heat. That means you can roast the chicken in a hot oven without risking it to dry it. Chicken legs are often the most tender when they are cooked something above the safety threshold from 74 ° C to about 185 to 195 ° F (85 to 90 ° C). At this temperature, the meat is “rich and deep chicken in the best way”, as Senior Culinary editor Leah describes in her article about a higher temperature above “Wrong way to cook chicken” Is right. When the meat boils, the collagen and connective tissue melt in gelatin, which leads to tender, juicy meat.

A superquick marination still offers a big taste

The nice thing about this sheet metal version is that it gets together quickly. By using smaller chicken legs, you can simply throw them into the aromatic marinade and let them sit for an hour. That means you can marinate the chicken in the fridge for up to eight hours if you want. If you are ready for cooking, arrange chicken, olives and plums on a sheet metal pan, pour the marinade and put it in a preheated oven. Served with rice or couscous, it is a wonderfully simple, satisfactory dinner that is equally great for a week or a special occasion.

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