Title: Chicken with anchovy olive sauce
 Categories: The zen of, Chicken and, Italian
      Yield: 6 Servings
 
  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
 
  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