| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Italian |
The zen of, Chicken and, Italian |
6 |
Servings |
INGREDIENTS
| 5 1/2 |
lb |
Broiler Chicken; In Quarters |
| 3 |
md |
Bay Leaves |
| 1 |
tb |
Rosemary |
| 3 |
md |
Jalapeno Chile Pepper; Canned |
| 8 |
oz |
Black Olives |
| 6 |
md |
Anchovies |
| 3 |
tb |
Capers |
| 1 |
c |
Chopped Onion |
| 2 |
ts |
Garlic; Chopped |
| 1 |
ts |
Dried Basil |
| 1/2 |
c |
Pine Nuts; Or Pignoli Nuts |
| 4 |
tb |
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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