Makes 10 or more portions.

This was the first main-course dish to be offered at the Silver Palate shop. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer. The overnight marinating is essential to the moistness of the finished product. From "The Silver Palate."

•¹/₂c. olive oil

• ¹/₂c. red wine vinegar

• 1 c. pitted prunes

•¹/₂c. pitted Spanish green olives

•¹/₂c. capers with a bit of juice

• 6 bay leaves

• 1 head of garlic, peeled and finely puréed

•¹/₄c. dried oregano

• Coarse salt and freshly ground black pepper, to taste

• 4 chickens (2¹/₂lb. each), quartered

• 1 c. brown sugar

• 1 c. dry white wine

•¹/₄c. fresh Italian flat-leaf parsley or fresh cilantro, finely chopped

Directions

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.

Preheat the oven to 350 degrees.

Arrange the chicken in a single layer in 1 or 2 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.

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.

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 sauce boat.

To serve 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.

Nutrition information per serving:

Calories 827 Fat 45 g Sodium 504 mg

Carbohydrates 36 g Saturated fat 11 g Calcium 99 mg

Protein 66 g Cholesterol 210 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 fruit, 1½ other carb, 8½ lean meat, 4 fat.

salmon mousse

Serves 12.

This is a classic from "The Silver Palate Cookbook."

• 1 envelope unflavored gelatin

•¹/₄c. cold water

•¹/₂c. boiling water

•¹/₂c. mayonnaise

• 1 tbsp. fresh lemon juice

• 1 tbsp. finely grated onion

• Dash of Tabasco

•¹/₄tsp. sweet paprika

• 1 tsp. salt

• 2 tbsp. finely chopped fresh dill

• 2 c. finely flaked poached fresh salmon or canned salmon, skin and bones removed

• 1 c. heavy cream

• Watercress for garnish

•Toast, pumpernickel or crackers, for serving

Directions

Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.

Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes. Fold in the finely flaked salmon.

In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours. Garnish with watercress and serve with toast, pumpernickel or crackers.

Nutrition information per serving:

Calories 186 Fat 15 g Sodium 290 mg

Carbohydrates 1 g Saturated fat 5 g Calcium 24 mg

Protein 11 g Cholesterol 55 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1½ lean meat, 2 fat.

Sesame mayonnaise

Makes about 3¹/₂cups.

Rice vinegar, sesame oil and spicy oil are usually in the Asian section of supermarkets. This is particularly good with steamed asparagus.

• 1 whole egg

• 2 egg yolks

• 2¹/₂tbsp. rice vinegar

• 2¹/₂tbsp. soy sauce

• 3 tbsp. Dijon mustard

•¹/₄c. dark sesame oil

• 2¹/₂c. corn oil

• Szechuan-style hot and spicy oill, optional

• Grated orange zest, for garnish, optional

Directions

In a food processor, process the whole egg, egg yolks, vinegar, soy sauce and mustard for 1 minute.

With the motor still running, dribble in the sesame oil and then the corn oil in a slow, steady stream.

Season with drops of the hot and spicy oil, if desired, and scrape the mayonnaise out into a bowl. Cover and refrigerate until ready to use. Garnish with the orange zest, if desired, before serving.

Nutrition information per serving of 1 tablespoon:

Calories 99 Fat 11 g Sodium 62 mg

Carbohydrates 0 g Saturated fat 1 g Calcium 2 mg

Protein 0 g Cholesterol 11 mg Dietary fiber 0 g

Diabetic exchanges per serving: 2 fat.