| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Italian | Chicken and, Italian, The zen of | 6 | Servings |
INGREDIENTS
| 5 1/2 | lb | Broiler Chicken, In Quarters |
| 3 | Bay Leaves | |
| 1 | T | Rosemary |
| 3 | Jalapeno Chile Pepper | |
| Canned | ||
| 8 | oz | Black Olives |
| 6 | Anchovies | |
| 3 | T | Capers |
| 1 | c | Chopped Onion |
| 2 | t | Garlic, Chopped |
| 1 | t | Dried Basil |
| 1/2 | c | Pine Nuts, Or Pignoli Nuts |
| 4 | T | Vegetable Oil |
| 1/2 | c | Chicken Stock |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 922
Calories From Fat: 319
Total Fat: 36.3g
Cholesterol: 354mg
Sodium: 896.6mg
Potassium: 1350.2mg
Carbohydrates: 10.7g
Fiber: 3.1g
Sugar: 3.7g
Protein: 132.4g