Chicken with Anchovy Olive Sauce Recipe

Name: Chicken with Anchovy Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 Pounds chicken, whole in quarters; 3 medium bay leaves; 1 tablespoon rosemary leaves; 3 medium jalapeno pepper canned; 8 Ounces black olives; 6 medium anchovy fillets; 3 tablespoons capers; 1 cup onions chopped; 2 Teaspoons garlic chopped; 1 teaspoon basil dried; 1/2 cup pine nuts or pignoli nuts; 4 tablespoons vegetable oil; 1/2 cup chicken broth

Servings: persons

5 1/2 Pounds chicken, whole in quarters
3 medium bay leaves
1 tablespoon rosemary leaves
3 medium jalapeno pepper canned
8 Ounces black olives
6 medium anchovy fillets
3 tablespoons capers
1 cup onions chopped
2 Teaspoons garlic chopped
1 teaspoon basil dried
1/2 cup pine nuts or pignoli nuts
4 tablespoons vegetable oil
1/2 cup chicken broth

1
In a soup pot, place the chicken, bay leaves and rosemary.
2
Cover with water.
3
Bring the water to a boil.
4
Reduce heat to low and simmer 20 minutes.
5
Chicken will be almost cooked.
6
Anchovy olive sauce: In a blender, place the jalapeno peppers, black olves, anchovies, capers, onion, garlic, basil and nuts.
7
Blend on medium speed until smooth.
8
Heat two tablespoons of the oil in heavy 10-inch skillet; pour in the anchovy olive sauce and the chicken stock.
9
Simmer five minutes; set aside.
10
Remove the chicken from the soup pot and pat dry with paper towels.
11
Heat two tablespoons of oil in a 12-inch skillet.
12
Brown chicken on all sides.
13
Drain all fat.
14
Pour in the anchovy sauce.
15
Cook ten minutes.
16
Serve on a heated plate.

1465

kcal

Calories

Fat

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 1/2 Pounds chicken, whole in quarters, 3 medium bay leaves, 1 tablespoon rosemary leaves, 3 medium jalapeno pepper canned, and more.

Yes, Chicken with Anchovy Olive Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Anchovy Olive Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions