Are you wanting to save space in your fridge? Freeze the raw chicken (greatest volume) until day before planned serving. Then defrost and marinate. Are you wanting to save time day if serving? Follow one of original Silver Palate or adapted versions, which call for overnight marinating then oven bake. Simple, doesn’t require attention while baking. Serve with a good bread or other starch of your choice (rice, potato, noodles).
We don't know which specific recipe you are working from but this is generally a baked chicken dish with a marinade made from olives, capers, and prunes in a basic vinaigrette.
I suppose you could make the marinade in advance and freeze that. It would be best keep it separate from the chicken because it contains acid (vinegar) that really shouldn't be applied more than a couple of hours to the chicken as the acid starts to make meat mushy.
I'm not sure if the olives and capers will survive the defrosting process without some sort of structural degradation but since it's going into the oven for a long time, perhaps it won't be so noticeable.
Like so many of these shortcuts (not just this instance), it's really up to you to try it and see if the end results are acceptable to you and your dinner table guests.
Is it a shortcut I'd try on myself? Yeah, okay. Closer family members? Probably. For important dinner guests I'm trying to impress? No way, not unless I tried it myself and was accepting of any compromise in quality.
Anyhow, it's your dinner table, your call. Best of luck.
2 Comments
Are you wanting to save time day if serving? Follow one of original Silver Palate or adapted versions, which call for overnight marinating then oven bake. Simple, doesn’t require attention while baking. Serve with a good bread or other starch of your choice (rice, potato, noodles).
I suppose you could make the marinade in advance and freeze that. It would be best keep it separate from the chicken because it contains acid (vinegar) that really shouldn't be applied more than a couple of hours to the chicken as the acid starts to make meat mushy.
I'm not sure if the olives and capers will survive the defrosting process without some sort of structural degradation but since it's going into the oven for a long time, perhaps it won't be so noticeable.
Like so many of these shortcuts (not just this instance), it's really up to you to try it and see if the end results are acceptable to you and your dinner table guests.
Is it a shortcut I'd try on myself? Yeah, okay. Closer family members? Probably. For important dinner guests I'm trying to impress? No way, not unless I tried it myself and was accepting of any compromise in quality.
Anyhow, it's your dinner table, your call. Best of luck.