| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Poultry, Main dish |
5 |
Servings |
INGREDIENTS
| 1 |
|
Frying or roasting chicken* |
| 1 |
|
Lemon (juice only) |
| 4 |
tb |
Sweet butter & oil, mixed |
| 1/2 |
c |
Dry white wine (optional) |
| 1 1/2 |
lb |
Peeled, chopped tomatoes |
| 1 |
tb |
Tomato paste; mixed with: |
| 1/4 |
c |
Water; (mix w/ tomato paste) |
| 1 |
lg |
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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