is an awesome dish. Created by the amazing women of The Silver Palate
. It is a very intersting (odd) combo if ingredients that when put together in one dish is just fantastic. The Silver Palate is an excellent cookbook with great tips & tricks that will help in any situation. I am thinking this will be what I do for this weekends Birthday Celebration. It’s great to do for any party because you put it all together the night before and then just bake it, how easy is that? I am going to serve it room temperature with some wonderful crusty bread and Boucheron (goat) cheese. A big salad and maybe some roasted potatoes.
Here is the actual recipe from The Silver Palate (I divided it in half and I used split breast & removed the skin)
4 chickens, 2.5 lbs ea (I used split breast & thighs would work great)
1 head of garlic, minced
1/4 cup dried oregano
coarse salt & fresh ground pepper
1/2 c red wine vinegar
1/2 c olive oil
1 c pitted prunes
1/2 c Spanish green olives
1/2 c capers with a bit of juice
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c chopped fresh Italian parsley
In large bowl combine chicken thru bay leaves in bowl. Cover & marinate overnight. THIS IS THE KEY TO THE WHOLE DISH!!! DO NOT SKIMP ON ALLOWING TO MARINATE!
Preheat oven to 350
Put in casserole and pour wine around chicken & top with brown sugar.
Bake for 50 mins to 1hr
Chicken is great hot, cold, room temp
Who Me? Well, maybe. I do love a good glass of wine and in the summer I go for crisp, light, white. Last weekend we had a girl’s night out to celebrate Erika’s recent engagement and everyone was sipping on Ferrari- Carano Fume Blanc. Can you say YUMMY? This is my newest fav!! It is perfect for summer; I need to invest in a case!! It sells for around $15 a bottle which makes me love it even more!!
Cupcake sauvignon blanc is my tried and true summer fav and it sells for around $10 a bottle and HT keeps it in the cold case! Perfect.
Do you have a favorite summer wine?
Please share! I love trying new vino!
Have a great weekend!!
xoxo, Mama Bird
A local catering spot has this awesome Chicken Penne Pasta that is a fav of mine and I being the oh so crafty decided that I could be a “copycat” and try to replicate the dish. Both J’s loved it the 1st time I made it so I thought it was worth sharing with you. This is a recipe that would make Sandra Lee proud! I typically used leftover chicken (that was roasted) to make the assembly even easier!
2 cups chicken, cooked & cubed or shredded (whatever you like!)
1 jar Alfredo Sauce
1/2 cup Marinara Sauce
1/4 cup white wine or lemon juice
1/4 cup sun dried tomatoes, packed in oil. sliced
1 small can mushrooms
salt to taste
crushed red pepper, couple of good shakes!
top with Parmesan cheese
Bake for 35-45 min until bubbly on 350