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rmkoramaCreated 28 Jan 2013 03:20, Updated 01 Feb 2013 16:36
Spicy Chicken Casserole with Red Winefrom The Illustrated Food and Cooking of Greece by Rena Salaman and Jan CutlerINGREDIENTS METHOD 2. Add the chopped onion to the hot oil in the same pan and stir it over a medium heat until it becomes translucent. 3. Return the chicken pieces to the pan, pour over the wine and cook for 2-3 minutes, until it has reduced. Add the tomato paste mixture, cinnamon, allspice, and bay leaves. Season well with salt and pepper. 4. Cover and cook gently for one hour or until the chicken is tender. Serve with rice, orzo, or fried potatoes.
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