Chicken with anchovy olive sauce
Chicken Italian Sauces
Last updated 6/12/2012 1:14:06 AM. Recipe ID 42835. Report a problem with this recipe.
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;
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.
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