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Kirk Douglas' Chicken in Dill Sauce


  • 3 tomatoes, peeled and chopped (instructions below)
  • 1 frying chicken, cut into 8 pieces
  • Salt and pepper
  • 2-3 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


  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.

3-4 servings

Source: Chicago Sun-Times, in an article about Passover Memories. This recipe was borrowed from the Celebrity Kosher Cookbook. Kirk Douglas was born Issur Danielovitch Demsky, the son of poor Russian immigrants.

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