| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Poultry | 4 | Servings |
INGREDIENTS
| 9 | sm | Onions; whole |
| 1 | Frying chicken; cut in pieces | |
| 1/4 | c | Olive oil |
| 1/2 | c | Wine or vinegar |
| 1 | cn | Tomato paste |
| 2 | tb | Mixed allspice |
| Salt & pepper to taste | ||
| 3 | Cloves garlic |
INSTRUCTIONS
Peel onions and place half of them in bottom of a large pot. Salt and pepper chicken and place over onions. Dilute tomato paste with wine or vinegar; combine with oil. Pour this mixture over the chicken. Place allspice in a square pieces of thin cloth and tie with string. Put allspice and garlic in the center of the pot. Place remaining onions on top of chicken. Cover and cook slowly over fire until onions are tender. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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