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 by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted
to MC-Recipe Digest V1 #679 by Peg Baldassari
on Jul 19, 1997