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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. 

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.

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