Recipe - Chicken With Anchovy Olive Sauce

5 One half pound Broiler Chicken; In Quarters
3 md Bay Leaves
1 tablespoon Rosemary
3 md Jalapeno Chile Pepper;
Canned
8 ounce Black Olives
6 md Anchovies
3 tablespoon Capers
1 cup Chopped Onion
2 teaspoon Garlic; Chopped
1 teaspoon Dried Basil
One half cup Pine Nuts; Or Pignoli Nuts
4 tablespoon Vegetable Oil
One half cup 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 10inch 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 12inch
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: 0879515945 Posted
to MCRecipe Digest V1 #679 by Peg Baldassari Baldassari@CompuServe.COM
on Jul 19, 1997