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Chicken with Anchovy Olive Sauce

Yields:4-6 servings
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Recipe Cooking TimePreparation10 minutes
Cooking30 minutes
Ready In40 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

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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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