*  Exported from  MasterCook  *
 
                      Chicken With Anchovy Olive Sauce
 
 Recipe By     : The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5
 Serving Size  : 6    Preparation Time :0:00
 Categories    : The Zen Of Cooking               Chicken And Poultry
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2  Pounds        Broiler Chicken -- In Quarters
    3      Medium        Bay Leaves
    1      Tablespoon    Rosemary
    3      Medium        Jalapeno Chile Pepper -- Canned
    8      Ounces        Black Olives
    6      Medium        Anchovies
    3      Tablespoons   Capers
    1      Cup           Chopped Onion
    2      Teaspoons     Garlic -- Chopped
    1      Teaspoon      Dried Basil
      1/2  Cup           Pine Nuts -- Or Pignoli Nuts
    4      Tablespoons   Vegetable Oil
      1/2  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 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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