Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Kirk Douglas' Chicken in Dill Sauce




Source of Recipe


the 'Celebrity Kosher Cookbook'


List of 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

Recipe



Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks.
To make chicken: Preheat oven to 325°.
Wipe chicken parts with damp paper towels; season with salt and pepper.
In a large heavy pot or dutch oven, brown chicken in olive oil; season with salt and pepper.
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.
Spoon sour cream substitute into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce.
Simmer for 10 minutes.
DO NOT let the sauce boil or it will curdle.

3-4 servings