Tuesday, November 07, 2006

Grecian Chicken

I have absolutely no idea why this is called Grecian Chicken. It's not reminiscent of anything I've eaten in Greece or at Greek restaurants in the states. Perhaps, though, it's what they eat in Greece in the winter, when it's cold and the tourists have all gone home. It's simple, aromatic, deeply flavorful. It's also frugal-use cheap wine and chicken thighs (0.88 a pound last week!); the meat will fall off the bone when it's done. Serve over brown rice or noodles. My mom made this for company when I was a child, and I still think it's a great company dish, especially since you can make it ahead and leave it alone for a few hours.


Chicken parts for six people...........chicken breasts or thighs
1 onion, sliced thin
2 cups of red wine
1 cup ketchup
1/2 c cold water
2 rounded tblsp. sugar
1 boullion cube (shaved) or one tsp. of instant boullion (recipe doesn't say beef or chicken ...
.just take your pick)
1 tsp. chopped garlic
1 large bay leaf
salt to taste
1 cup slivered almonds
1 cup raisins (these are very important to the taste)

prepared rice for serving

Put oil in the bottom of a dutch oven. Salt and pepper the chicken, then fry until brown. Remove
chicken from the pan and put onions in pan and cook until tender. Place chicken on top of onions.

In the meantime mix wine, ketchup, water, sugar boullion , garlic, salt and bay leaf together.

Pour almonds and raisins on top of the chicken. Pour sauce over all.

Cook, covered, 2 to 2 1/2 hours at 325 degrees OR bring to simmer on stopetop, reduce heat to
very low, and cook, covered on stove

Cook rice just before serving.

Place chicken on a platter and sauce in a gravy boat/sauce dish, etc.

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