| 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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