Baked Chicken with Sun-Dried Tomatoes - meat
Posted by : Beth Greenfeld
Pat Gold was a friend of mine, and she died about a year and
a half ago. She worked very hard to help create this
newsgroup. I am thrilled to be able to present some of the
recipes she collected, as a memorial to her.
Source: Helen Nash's Kosher Kitchen
2 ounces sun-dried tomatoes
2 roasting chicken
(approx. 3 pounds each, cut into 10 small pieces each)
2 tablespoons unsalted margarine
4 tablespoons olive oil
Freshly ground black pepper
2 medium onions, coarsely chopped
3 cloves garlic, coarsely chopped
20 black Kalamata olives, pitted
1 cup tightly packed Italian parsley, coarsely chopped
Juice of 1-1/2 lemons
1 cup dry wine
1. Place the sun-dried tomatoes in a bowl and cover with
boiling water. Let soften for 5 minutes, then squeeze dry.
2. Pat the chicken pieces dry and discard excess fat and
skin. In a large skillet heat 1 tablespoon of the margarine
and 1 tablespoon of the olive oil. In it saute the chicken
pieces over mediums heat, a few at a time, until lightly
golden. Season lightly with salt and pepper. As they are
browned, transfer all of the pieces, except the breasts, to
a roasting pan just large enough too hold them in a single
layer, placing the pieces skin side down.
3. Preheat the oven to 400-degrees F.
4. Add another tablespoon margarine and olive oil to the skillet
and saute the onions and garlic over low heat until soft. Place
the sun-dried tomatoes, onions, garlic, remaining olive oil,
olives, parsley, lemon juice, and wine in a food processor
fitted with a steel blade, or blender, and puree finely.
5. Coat the chickens with half of the puree, cover the pan
with heavy foil and bake for 20 minutes. Turn the chicken,
add the breasts, skin side up, and coat with the remaining
puree. Cover and bake for 25 to 39 minutes, or until the
juices run clear.
TO SERVE: Arrange the chicken pieces on a serving dish and
spoon the sauce over them.
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