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

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