RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Baked Chicken with Sun-Dried Tomatoes - meat
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. Beth Greenfeld 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 Kosher Salt 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. Set aside. 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.
