Kirk Douglas' Chicken In Dill Sauce - cooking recipe

Ingredients

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

Preparation

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: Preheat oven to 325\u00b0.
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 and pepper.
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.
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.