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rmkoramaCreated 28 Jan 2013 03:54, Updated 28 Jan 2013 03:55
Chicken Casserole with Olivesfrom The Illustrated Food and Cooking of Greece by Rena Salaman and Jan CutlerINGREDIENTS METHOD 2. Add the shallots, carrots, and celery to the oil remaining in the casserole and saute for a few minutes, then stir in the garlic. As soon as it becomes aromatic, return the chicken to the pan and pour the lemon juice over the mixture. Let it bubble for a few minutes, then add the water and season with salt and pepper. 3. Cover the casserole and bake for 1 hour, turning the chicken pieces over occasionally. 4. Remove the casserole from the oven and stir in the parsley and olives. Re-cover the casserole and return it to the oven for about 30 minutes more. Check if the chicken is done by piercing with a sharp knife; the juices should run clear. Serve immediately. |
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