Chicken taverna with tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 1 | Chicken, cut into pieces | |
| ¼ | pounds | Butter |
| 2 | tablespoons | Oil |
| 1 | Lemon (juice only) | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | pounds | Canned whole tomatoes |
| 1 | Onion; thinly sliced | |
| 1 | tablespoon | Oregano |
| 1 | teaspoon | Marjoram |
| 1 | teaspoon | Savory |
| 1 | Bay leaf | |
| ½ | cup | Red wine |
Directions
Wash chicken well with cold water. Combine butter and oil and heat.
Pour half of it into shallow baking pan and lay chicken in it. Mix strained lemon juice in remaining mixture and baste chicken.
Sprinkle with salt and pepper. Bake at 400 F for 30 minutes.
Put tomatoes and remaining ingredients in a pot, bring to a boil and pour over chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-½ hours more. Serve over a bed of rice pilaf or add any kind of parboiled pasta, potatoes, or rice with chicken and bake in sauce for the last ½ hour of cooking time.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias
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