| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Chicken, Main dish, Ethnic, Breads, Muffins & r | 4 | Servings |
INGREDIENTS
| DAVID SAWYER | ||
| 3 | lb | Chicken; fryer — cut i |
| Into serving pieces | ||
| 2 | tb | Olive oil |
| 30 | ml | Garlic — + or -(your |
| Choice) | ||
| Chopped | ||
| 2 | tb | Slivered almonds |
| 1 | Onion — thinly sliced | |
| 1/2 | lb | Fresh mushrooms — sliced |
| Salt and pepper to taste | ||
| 1 | c | Dry white wine |
| 1 | ts | Dried mint |
| 2 | tb | Parsley — fresh minced |
| 12 | Greek olives | |
| (RJHV41A) |
INSTRUCTIONS
Brown chicken (pork) in olive oil with garlic and almonds. When it is beginning to brown nicely, add sliced onions and mushrooms. Saute until onion turns clear. Season with salt and pepper, but go lightly with the salt (because of the olives). Add wine, mint, and parsley. Cover and simmer about 30 minutes. While simmering, pit the olives. About five minutes before serving, add the olives and heat through. You may serve this with rice and a garden salad. Formatted by Elaine Radis BGMB90B; October, 1993 Posted November, 1991 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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