Chicken Taverna with Tomatoes

Title:
Chicken Taverna with Tomatoes

Yield:
6 Servings

Categories:
Greek,
Poultry,
Main
Dishes




Ingredients:





     1    Chicken, cut into pieces


   1/4 lb Butter


     2 tb Oil


     1    Lemon (juice only)


     1 ts Salt


   1/8 ts Pepper


     2 lb Canned whole tomatoes


     1    Onion; thinly sliced


     1 tb Oregano


     1 ts Marjoram


     1 ts Savory


     1    Bay leaf


   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


 Sent to me by Bill