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CATEGORY CUISINE TAG YIELD
Meats Greek Greek, Main dish, Poultry 6 Servings

INGREDIENTS

1 Chicken, cut into pieces
1/4 lb Butter
2 T Oil
1 Lemon, juice only
1 t Salt
1/8 t Pepper
2 lb Canned whole tomatoes
1 Onion, thinly sliced
1 T Oregano
1 t Marjoram
1 t Savory
1 Bay leaf
1/2 c Red wine

INSTRUCTIONS

Wash chicken well with cold water.  Combine butter and oil and heat.
Pour half of it into shallow baking pan and lay chicken in it.  Mix
strained lemon juice in remaining mixture and baste chicken.  Sprinkle
with salt and pepper.  Bake at 400 F for 30 minutes.  Put tomatoes and
remaining ingredients in a pot, bring to a boil and  pour over chicken.
Reduce oven heat to 350 F and continue baking for  1 to 1-1/2 hours
more.  Serve over a bed of rice pilaf or add any  kind of parboiled
pasta, potatoes, or rice with chicken and bake in  sauce for the last
1/2 hour of cooking time.  From: "The Food of Greece" by Vilma
Liacouras Chantiles.  Avenel  Books, New York.  Typed for you by Karen
Mintzias Sent to me by Bill <wight@odc.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 242
Calories From Fat: 186
Total Fat: 21.1g
Cholesterol: 40.6mg
Sodium: 1036.5mg
Potassium: 470.9mg
Carbohydrates: 10g
Fiber: 2.4g
Sugar: 5.2g
Protein: 4.5g


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