Chicken with anchovy olive sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | pounds | Broiler Chicken; In Quarters |
| 3 | mediums | Bay Leaves |
| 1 | tablespoon | Rosemary |
| 3 | mediums | Jalapeno Chile Pepper; Canned |
| 8 | ounces | Black Olives |
| 6 | mediums | Anchovies |
| 3 | tablespoons | Capers |
| 1 | cup | Chopped Onion |
| 2 | teaspoons | Garlic; Chopped |
| 1 | teaspoon | Dried Basil |
| ½ | cup | Pine Nuts; Or Pignoli Nuts |
| 4 | tablespoons | Vegetable Oil |
| ½ | cup | Chicken Stock |
Directions
In a soup pot, place the chicken, bay leaves and rosemary. Cover with water. Bring the water to a boil. Reduce heat to low and simmer 20 minutes.
Chicken will be almost cooked. Anchovy olive sauce: In a blender, place the jalapeno peppers, black olves, anchovies, capers, onion, garlic, basil and nuts. Blend on medium speed until smooth. Heat two tablespoons of the oil in heavy 10-inch skillet; pour in the anchovy olive sauce and the chicken stock. Simmer five minutes; set aside. Remove the chicken from the soup pot and pat dry with paper towels. Heat two tablespoons of oil in a 12-inch skillet. Brown chicken on all sides. Drain all fat. Pour in the anchovy sauce. Cook ten minutes. Serve on a heated plate.
Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted to MC-Recipe Digest V1 #679 by Peg Baldassari <Baldassari@...> on Jul 19, 1997