5 1/2 Pounds Broiler Chicken — In Quarters
3 Medium Bay Leaves
1 Tablespoon Rosemary
3 Medium Jalapeno Chile Pepper — Canned
8 Ounces Black Olives
6 Medium Anchovies
3 Tablespoons Capers
1 Cup Chopped Onion
2 Teaspoons Garlic — Chopped
1 Teaspoon Dried Basil
1/2 Cup Pine Nuts — Or Pignoli Nuts
4 Tablespoons Vegetable Oil
1/2 Cup Chicken Stock
In a soup pot, place the chicken, bay leaves and rosemary. Cover with water. Bring the water to a boil. Reduce heat to low and simmer 20 minutes. Chicken will be almost cooked. Anchovy olive sauce: In a blender, place the jalapeno peppers, black olves, anchovies, capers, onion, garlic, basil and nuts. Blend on medium speed until smooth. Heat two tablespoons of the oil in heavy 10-inch skillet; pour in the anchovy olive sauce and the chicken stock. Simmer five minutes; set aside. Remove the chicken from the soup pot and pat dry with paper towels. Heat two tablespoons of oil in a 12-inch skillet. Brown chicken on all sides. Drain all fat. Pour in the anchovy sauce. Cook ten minutes. Serve on a heated plate.