Chicken with Anchovy Olive Sauce

Name: Chicken with Anchovy Olive Sauce
Yield: 4
Cuisine: Fusion
Ingredients: chicken, whole; bay leaves; rosemary leaves; jalapeño pepper; black olives; anchovy fillets; capers; onions; garlic; basil; pine nuts; vegetable oil; chicken broth

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
5 ½	Pounds	whole chicken in quarters	*
3	medium	bay leaves	*
1	tablespoon	rosemary leaves
3	medium	jalapeño pepper canned	*
8	Ounces	black olives	*
6	medium	anchovy fillets	*
3	tablespoons	capers
1	cup	onions chopped
2	Teaspoons	garlic chopped	*
1	teaspoon	basil dried	*
½	cup	pine nuts or pignoli nuts
4	tablespoons	vegetable oil
½	cup	chicken broth

Ingredients

Amount	Measure	Ingredient	Features
5.5	Pounds	whole chicken in quarters	*
3	medium	bay leaves	*
15	ml	rosemary leaves
3	medium	jalapeño pepper canned	*
8	Ounces	black olives	*
6	medium	anchovy fillets	*
45	ml	capers
237	ml	onions chopped
2	Teaspoons	garlic chopped	*
5	ml	basil dried	*
118	ml	pine nuts or pignoli nuts
6E+1	ml	vegetable oil
118	ml	chicken broth

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.