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Chicken With Anchovy Olive Sauce
* Exported from MasterCook *
Chicken With Anchovy Olive Sauce
Recipe By : The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5
Serving Size : 6 Preparation Time :0:00
Categories : The Zen Of Cooking Chicken And Poultry
Italian
Amount Measure Ingredient -- Preparation Method
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5 1/2 Pounds Broiler Chicken -- In Quarters
3 Medium Bay Leaves
1 Tablespoon Rosemary
3 Medium Jalapeno Chile Pepper -- Canned
8 Ounces Black Olives
6 Medium Anchovies
3 Tablespoons Capers
1 Cup Chopped Onion
2 Teaspoons Garlic -- Chopped
1 Teaspoon Dried Basil
1/2 Cup Pine Nuts -- Or Pignoli Nuts
4 Tablespoons Vegetable Oil
1/2 Cup Chicken Stock
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.
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