Kirk Douglas' Chicken in Dill Sauce

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

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.

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.
Most Helpful

We LOVED this. I made this Thursday night for Friday's dinner. I think this was key since when I took a taste Tursday it was good but lacked the wow factor JanS was talking about. However, after sitting in the fridge all night and day the dish really came together. I didn't use the sour cream as we cant get the fake stuff around here and this was for Shabbat dinner (no mixing dairy with meat) but my fiance (not a Jew) liked the addition of the sour cream on the noodles (made egg noodles as a side) but said he didn't think it was needed in the chicken. So next time I will just put the sour cream on the table again and let everyine do their own thing. I also made the whole thing on top of the stove since I had a Challah baking in the oven. I followed the steps exactly except I brought it to a boil when I added the sherry and down to a simmer and then covered and let it cook for about an hour. Friday after work I simply warmed it in the pot. You know its good when the first word out of Mike's mouth is "mmmm". Thank you, this will become a traditional Shabbat dish for us from now on. I look forward to passing this recipe to my grandchildren (in about 40 years when I have some lol)

Ilysse January 10, 2005

This was good, but just lacked the wow factor to make it a five star recipe. I don't quite know what was lacking, but maybe some stock powder for starters, then I'm not sure what else. The chicken was melt in your mouth tender. I had to sub real sour cream for the substitute mentioned.

JustJanS August 10, 2004