Kirk Douglas' Chicken in Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I love finding celebrity recipes in the paper! I haven't tried this one, I'm placing it here for safekeeping until I have the chance to do so. This comes from the Chicago Sun-Times, in an article about Passover Memories. This recipe was borrowed from the 'Celebrity Kosher Cookbook'. I hadn't known that Kirk Douglas was born Issur Danielovitch Demsky, the son of poor Russian immigrants. Ingredients:
3 tomatoes, peeled and chopped,instructions below |
1 frying chicken, cut into 8 pieces |
salt and pepper |
2 -3 tablespoons olive oil |
4 green onions, chopped,including white and green parts |
2 tablespoons fresh dill |
1/2 cup sherry wine |
1 cup pareve sour cream substitute |
Directions:
1. Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks.
2. To make chicken: Preheat oven to 325°.
3. Wipe chicken parts with damp paper towels; season with salt and pepper.
4. In a large heavy pot or dutch oven, brown chicken in olive oil; season with salt and pepper.
5. During last 5 minutes of browning, add green onions; cook until greens wilt and white stems turn golden; add tomatoes, dill and sherry; cover and bake for 1 hour, remove chicken to a platter.
6. Spoon sour cream substitute into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce.
7. Simmer for 10 minutes.
8. DO NOT let the sauce boil or it will curdle.
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