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 cup pareve sour cream substitute
Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin
will peel off easily then chop tomatoes into chunks.
To make chicken: Heat oven to 325 degrees F.
Wipe chicken parts with damp paper towels; season with salt and pepper.
In a large heavy pot or Dutch oven, brown chicken in olive oil; season with salt
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.
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.
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.