Kirk Douglas
Chicken in Dill Sauce

Yield: 3 to 4 servings

Ingredients

• 3 tomatoes, peeled and chopped
• 1 frying chicken, cut into 8 pieces
• Salt and pepper
• 2 to 3 tablespoons olive oil
• 4 green onions, chopped, including white and green parts
• 2 tablespoons fresh dill
• 1/2 cup sherry wine
• 1 cup pareve sour cream substitute

Instructions

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: Heat oven to 325 degrees F.
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, then 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. Simmer for 10 minutes. DO NOT let the sauce boil or it will curdle.

Notes

Kirk Douglas was born Issur Danielovitch Demsky, the son of poor Russian immigrants.

Attribution

Chicago Sun-Times, in an article about Passover Memories. This recipe was borrowed from the Celebrity Kosher Cookbook.