| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Main dish, Poultry |
5 |
Servings |
INGREDIENTS
| 1 |
|
Frying or roasting chicken* |
| 1 |
|
Lemon, juice only |
| 4 |
T |
Sweet butter & oil, mixed |
| 1/2 |
c |
Dry white wine, optional |
| 1 1/2 |
lb |
Peeled, chopped tomatoes |
| 1 |
T |
Tomato paste, mixed with: |
| 1/4 |
c |
Water, mix w/ tomato paste |
| 1 |
|
Cinnamon stick |
| 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. Typed
for you by Karen Mintzias Sent to me by Bill <wight@odc.net>
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