===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:37)             Number: 381
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: My Tavern Style Greek Chi      Conf: (37) Home Cooki
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          My Tavern Style Greek Chicken

          1/2 t. salt
          1/4 t. allspice
          3-4 lb. chicken, cut up
          2 c. sliced onions
          1 med. carrot, diced
          2 c. chicken stock
          1/2 c. tomato puree
          1/2 t. dried oregano
          2 bay leaves
          salt/pepper to taste
          1/2 t. black pepper
          1 t. paprika
          3 T. olive oil
          3 c. sliced leeks
          1 T. chopped garlic
          2 c. canned Italian tomatoes,
            chopped
          Pinches of cinnamon & cloves
          Lemon juice to taste

          Combine salt, pepper, allspice and paprika and rub all
          over the chicken pieces (you should have at least 8
          pieces).  Brown them in a heavy Dutch oven or deep skillet
          in the olive oil over medium high heat.  Regulate the heat
          and turn often to ensure even browning and prevent burning
          (about 10-15 minutes).  Remove the chicken and pour off
          all but 3 tablespoons of the fat.  Add the onions, leeks
          and carrots and cover and cook for 10 minutes until the
          vegetables are soft and beginning to show some color.

          Add the garlic and stock.  Boil over high heat for a minute or
          two, scraping up any brown bits from the pan.  Add the
          tomatoes, tomato puree, oregano, cinnamon, slives and bay
          leaves.  Bring to a boil.  Put the chicken back in the pot
          and reduce the heat to a simmer.  Cook covered, until the
          chicken is tender, about 35 minutes.  Remove the chicken
          to a hot platter and keep it warm.  Reduce the liquid in
          the pan over high heat until it thickens slightly, about 5
          minutes.  Add lemon juice, salt and pepper to taste.
          Arrange with the chicken on the platter and cover with
          sauce.  Serves 4-6.

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