5 1/2 lb Broiler Chicken, In Quarters
3 medium Bay Leaves
1 tbsp Rosemary
3 medium Jalapeno Chile Pepper, Canned
8 oz Black Olives
6 medium Anchovies
3 tbsp Capers
1 cup Chopped Onion
2 tsp Garlic, Chopped
1 tsp Dried Basil
1/2 cup Pine Nuts, Or Pignoli Nuts
4 tbsp Vegetable Oil
1/2 cup Chicken Stock
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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@CompuServe.COM> on Jul 19, 1997
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