Chicken taverna with tomatoes

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Recipe by: natty

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 2 lb Canned whole tomatoes
1 Chicken, cut into pieces 1 Onion; thinly sliced
1/4 lb Butter 1 tb Oregano
2 tb Oil 1 ts Marjoram
1 Lemon (juice only) 1 ts Savory
1 ts Salt 1 Bay leaf
1/8 ts Pepper 1/2 c Red wine

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 1-1/2 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 1/2 hour of cooking time.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias