Tomato paste; mixed w/ water Water to mix w tomato paste
1
Large stick cinnamon
3
Whole cloves
Salt & freshly ground pepper
Fresh parsley or watercress
INSTRUCTIONS
*Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces.
Arrange the chicken parts in a glass or earthenware bowl and rub all over
with lemon juice. Allow to stand while heating the butter and oil in a
heavy braising pot. Slip the chicken into the fat and cook over medium
heat, turning with tongs to avoid pricking the flesh; saute until light
chestnut in color. Heat the wine in a small pan, pour over the chicken,
shake the pan, and continue cooking over low heat. Stir in the tomatoes and
tomato paste, slip the cinnamon and cloves in among the pieces, and cover.
Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken
is tender and the sauce thick. Or, transfer to a medium slow oven (325 F)
to complete the cooking. Season with salt and pepper. Serve warm over
cooked grain or mashed potatoes with green raw or cooked vegetables and
chilled wine. Garnish with parsley or watercress.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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