Spicy Chicken Casserole

Created 28 Jan 2013 03:20, Updated 01 Feb 2013 16:36

Spicy Chicken Casserole with Red Wine

from The Illustrated Food and Cooking of Greece by Rena Salaman and Jan Cutler

5 T extra virgin olive oil
3.5 lb chicken, jointed
1 large onion, peeled and roughly chopped
1 c red wine
2 T tomato paste, diluted in a scant 2 c hot water
1 cinnamon stick
3-4 whole allspice
1 bay leaves
salt and ground black pepper
boiled rice, orzo, or fried potatoes, to serve

1. Heat the oil in a large pan or saute pan and brown the chicken pieces on all sides, ensuring that the skin is cooked and lifts away from the flesh slightly. Lift the chicken pieces out with tongs, set them aside on a plate, and cover to keep warm.

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.

Small Italian pasta or long-grained rice can also be used in place of the orzo.

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