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Kirk Douglas' Chicken in Dill Sauce

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“I love finding celebrity recipes in the paper! I haven't tried this one, I'm placing it here for safekeeping until I have the chance to do so. This comes from the Chicago Sun-Times, in an article about Passover Memories. This recipe was borrowed from the 'Celebrity Kosher Cookbook'. I hadn't known that Kirk Douglas was born Issur Danielovitch Demsky, the son of poor Russian immigrants.”
READY IN:
2hrs 30mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks.
  2. To make chicken: Preheat oven to 325°.
  3. Wipe chicken parts with damp paper towels; season with salt and pepper.
  4. In a large heavy pot or dutch oven, brown chicken in olive oil; season with salt and pepper.
  5. 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.
  6. Spoon sour cream substitute into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce.
  7. Simmer for 10 minutes.
  8. DO NOT let the sauce boil or it will curdle.

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