Chicken with Anchovy Olive Sauce

Yields:	4-6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

Ingredients

5 1/2	Pounds	broiler chicken	in quarters
3	medium	bay leaves
1	tablespoon	rosemary leaves
3	medium	jalapeno pepper	canned
8	Ounces	black olives
6	medium	anchovies
3	tablespoons	capers
1	cup	onion	chopped
2	Teaspoons	garlic	chopped
1	teaspoon	basil	dried
1/2	cup	pine nuts	or pignoli nuts
4	tablespoons	vegetable oil
1/2	cup	chicken broth

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.

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Member Review

Kenyan-Style Collard Greens with Lemon

Being from the south where everyone from infants to adults eat collard greens, but not quiet like this. This was very different and a much healthier recipie from the collard grren cooked in smoked hamhocks. I like the dish and would cook it again. The lemon adds some real zest to this dish. Not as strong tasting as the southern recipies. Not as pungent in odor as other recipies.

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