| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, cut into pieces |
| 1/4 |
lb |
Butter |
| 2 |
tb |
Oil |
| 1 |
|
Lemon (juice only) |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
lb |
Canned whole tomatoes |
| 1 |
|
Onion; thinly sliced |
| 1 |
tb |
Oregano |
| 1 |
ts |
Marjoram |
| 1 |
ts |
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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