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    You are in: Home / Recipes / Kirk Douglas' Chicken in Dill Sauce Recipe
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    Kirk Douglas' Chicken in Dill Sauce

    Kirk Douglas' Chicken in Dill Sauce. Photo by JustJanS

    1/1 Photo of Kirk Douglas' Chicken in Dill Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Hey Jude's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      To make chicken: Preheat oven to 325°.
    3. 3
      Wipe chicken parts with damp paper towels; season with salt and pepper.
    4. 4
      In a large heavy pot or dutch oven, brown chicken in olive oil; season with salt and pepper.
    5. 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. 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. 7
      Simmer for 10 minutes.
    8. 8
      DO NOT let the sauce boil or it will curdle.

    Ratings & Reviews:

    • on January 10, 2005


      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)

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    • on August 10, 2004


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kirk Douglas' Chicken in Dill Sauce

    Serving Size: 1 (316 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 630.0
    Calories from Fat 426
    Total Fat 47.3 g
    Saturated Fat 21.5 g
    Cholesterol 115.0 mg
    Sodium 197.2 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 2.0 g
    Sugars 9.0 g
    Protein 31.8 g

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