Side Pannel
Chicken with Anchovy Olive Sauce
Chicken with Anchovy Olive Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian
Ingredients List
- 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
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.
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.
Tweet