Greek Chicken Stew
* exported from bigoven * 
 
 
recipe by :the los angeles times 
serving size :8 
cuisine : 
main ingred. : 
categories :soups/stews poultry 
main dish chicken 
 
amount measure ingredient -- preparation method 
  --------------------------------
1/2 cup  flour
1-1/4 tsp  salt
1-1/4 tsp  freshly-ground black pepper
2 tsp  dried oregano leaves
2   chickens, preferably organic - (3 lbs ea)
  cut into 8 pieces
3-1/2 Tbsp  olive oil --divided
3   onions --thinly sliced
1-1/2 tsp  minced garlic
1 cup  thinly-sliced celery
1 cup  thinly-sliced carrots
1/2 cup  dry white wine
1 can  diced tomatoes with no salt - (14 1/2 oz)
1 can  low-salt chicken broth - (14 1/2 oz)
2 Tbsp  tomato paste
12   kalamata olives
1/3 cup  minced fresh parsley --mixed with
1 tsp  dried oregano leaves
1/2 cup  finely-crumbled feta cheese
 
heat the oven to 375 degrees. set aside a 4-quart casserole or baking 
dish. 
combine the flour, salt, pepper and oregano in a large plastic food bag. 
coat a few chicken pieces at a time, shaking off the excess. heat 1 
1/2 tablespoons of the oil in a large nonstick skillet over medium-high 
heat. when the oil is hot, brown the chicken on all sides in 2 batches 
without crowding, about 6 minutes. 
as the pieces are browned, transfer to the reserved casserole. repeat 
the process until all the chicken is browned, adding more oil as needed 
(reserve 1/2 tablespoon). add any remaining seasoned flour to the 
casserole. 
 
add the reserved 1/2 tablespoon of oil to the same skillet over 
medium-high heat. when hot, add the onions, garlic, celery and carrots. 
cook, stirring often, until the onions are soft, about 8 minutes. add 
the wine, tomatoes, broth, tomato paste and olives. stir well. bring 
to a boil, then pour over the chicken, making sure the ingredients are 
well distributed. 
bake, covered (with foil or casserole cover), 1 hour. use tongs to move 
chicken from bottom to top. bake, uncovered, about 30 minutes more. 
there should be lots of sauce (for spooning over the macaroni side 
dish). cool, then refrigerate up to 3 days, covered airtight. 
 
to serve, skim any congealed fat off the surface. reheat, covered, at 
350 degrees until bubbling, about 45 minutes. taste; adjust seasoning. 
serve over hot macaroni, spooning on extra sauce. sprinkle with the 
parsley mixture and feta cheese. serve hot. 
 
this recipe yields 6 to 8 servings. 
 
each of 8 servings: 567 calories; 1,019 mg sodium; 136 mg 
cholesterol; 38 grams fat; 17 grams carbohydrates; 36 grams protein; 
3.77 grams fiber. 
 
comments: i've tried this recipe using chicken without the skin but it 
wasn't as flavorful as this version. make it a day or two ahead so the 
flavors can develop. be sure to use dried oregano flakes with an 
intense fragrance. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
 
-- 
(ID: 5568) Mirror: rec.food.recipes: Mon, Oct 25, 2004


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