Paleo Chili - a la Richard

Chicken Marbella - From Silver Palate Cookbook

http://www.epicurious.com//recipes/food/views/chicken-marbella-56389452

The most popular recipe from this cookbook. Must try one day.

YIELD: Makes about 10 servings

Ingredients

• 1/2 cup olive oil
• 1/2 cup red-wine vinegar
• 1 cup pitted prunes
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 head of garlic, peeled and finely pureed
• 1/4 cup dried oregano
• Coarse salt and freshly ground black pepper, to taste
• 4 chickens (2 1/2 pounds each), quartered
• 1 cup brown sugar
• 1 cup dry white wine
• 1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Preparation

1. 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.

2. Preheat the oven to 350°F.

3. 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.

4. 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.

5. 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.

Cook's Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.

Split Pea Soup

1 Tbsp olive oil, extra virgin  

3 rib(s) (medium) uncooked celery, chopped  

3 medium uncooked carrot(s), chopped  

2 medium uncooked leek(s), white and light green sections, chopped  

1 medium uncooked onion(s), chopped  

1/4 tsp table salt  

2 clove(s) (medium) garlic clove(s), minced  

6 oz uncooked Canadian-style bacon, diced    

64 oz reduced-sodium chicken broth  

1 pound(s) dry split peas, rinsed and sorted (about 2 1/4 cups)  

1 leaf/leaves bay leaf  

1 tsp rosemary, fresh, chopped  

1/4 tsp black pepper, freshly ground  

In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.

Stir in garlic and bacon; cook, stirring frequently, 1 minute.

Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving. Yields about 1 1/4 cups per serving.