Title: Greek Chicken Stew
Categories: Chicken, La times
Yield: 8 servings
1/2 c Flour
1 1/4 ts Salt
1 1/4 ts Freshly ground pepper
2 ts Dried oregano leaves
6 lb Chicken (2); cut into
- 8 pieces ea
3 1/2 tb Olive oil; divided
3 Onions; thinly sliced
1 1/2 ts Garlic; minced
1 c Celery; thinly sliced
1 c Carrots; thinly sliced
1/2 c Dry white wine
14 1/2 oz Can diced tomatoes with no
-salt
14 1/2 oz Can low-salt chicken broth
2 tb Tomato paste
12 Kalamata olives
1/3 c Parsley; minced,
-mixed with:
1 ts Dried oregano leaves
1/2 c Feta cheese; finely crumbled
I have tried this recipe using chicken without the skin but it
wasn't as flavorful as this version. Be sure to use dried oregano
flakes with an intense fragrance.
Active Work Time: 40 minutes
Total Prep Time: 1 hour 45 minutes + 24 hours chilling
Heat the oven to 375°F. Set aside a 4 qt 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 tb of 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 tb]. Add any remaining seasoned flour to the casserole.
Add the reserved 1/2 tb 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°F until bubbling, about 45 minutes.
Taste; adjust seasonings. Serve over hot macaroni, spooning on
extra sauce. Sprinkle with the parsley mixture and Feta Cheese.
Makes 8 servings.
Per serving: 567 calories; 1,019 mg sodium; 136 mg cholesterol;
38 mg fat; 17 g carbs; 36 g protein; 3/77 g fiber.
Sides: Macaroni with Fresh Dill and Green Onion Butter
Comments:
Here is a satisfying company meal that makes you glad you've cooked
at home rather than gone out to eat.
The Greek Chicken Stew, a simple, robust dish of chicken, tomatoes,
herbs, and Kalamata olives, simmers in the oven with little
attention from the cook. Make it a day or two ahead so the flavors
can develop. Served with short macaroni with fresh dill and green
onion butter, it's real comfort food.
For dessert, brush halved pears with 1/2 c honey, 2 tb butter, 2 ts
lemon juice, 1 ts cinnamon and 1/4 ts nutmeg and bake at 400°F
until tender, 20 to 25 minutes, basting twice. Scoop out the seeds
and fill with walnuts toasted 5 to 6 minutes at 350°F; serve with
ice cream.
Source: LA Times Food Section, Wednesday, February 14, 2001,
Good Cooking column by Abby Mandel
