Chicken with Anchovy Olive Sauce
Submitted by brenna
Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis sauce has serious attitude. Salty, briny, spicy, nutty, and herbal all at once.
Anchovy fillets, black olives, capers, jalapeños, garlic, basil, and pine nuts get blended into a thick, punchy paste that tastes like a tapenade with a Latin kick.
The chicken quarters poach first with bay leaves and rosemary until nearly cooked, then get patted dry and browned in a hot skillet for crispy skin.
The sauce simmers with chicken stock and gets poured over the browned quarters for a final 10 minutes of cooking that melds everything together.
Chef Tips
- Poach the chicken first so the inside is cooked, then brown quickly for crispy skin without drying out the meat
- Blend the sauce until smooth for the most even coating on the chicken
- Don’t be afraid of the anchovies; they melt into the sauce and add savory depth without a fishy taste
- Pine nuts add a subtle richness; toast them lightly before blending for even more flavor
Ingredients
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.
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