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: Preheat oven to 325u0b0.
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.

tomatoes, chicken, salt, olive oil, green onions, fresh dill, sherry wine

Taken from www.food.com/recipe/kirk-douglas-chicken-in-dill-sauce-88832 (may not work)