Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias - (more if necessary)
1 Frying or roasting chicken* 2 c Chopped, drained tomatoes
3 tb Vegetable oil or butter 2 tb Chopped fresh parsley
1 Onion; chopped 1 pn Dried marjoram or thyme
2 tb Butter Salt freshly ground pepper
2 tb All-purpose flour (optional) Water if necessary
1 c Dry white wine

*Note: Chicken should be about 3 pounds, and cut into serving pieces.

Wash and dry the chicken. In a frying pan, heat the oil or butter
and sear the chicken over high heat, turning constantly to avoid
burning the chicken. Remove each piece when reddish in color. Lower
the heat and saute the onion until soft, adding butter while
stirring. For a thicker sauce, add the flour and cook 2 minutes,
then add the wine and tomatoes. Simmer until thickened, then strain
the sauce into a baking-serving casserole. Sprinkle the herbs over
the chicken, season lightly with salt and pepper, and shake the
casserole gently. Chicken should be almost covered with liquid; if
not, add a little water. Cover tightly and simmer over low heat or
transfer to a medium oven (350 F) to bake for 1 hour, or until the
chicken is tender and the sauce thick. Serve warm.

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

Typed for you by Karen Mintzias

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