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Kotopoulo Me Elies (Chicken Casserole with Olives)
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broiler−fryer chicken
tablespoons olive oil
/3 cup red wine
stick cinnamon
cloves
whole allspice
bay leaf
(14 ounce) can tomatoes
6 black or green olives
Salt and pepper, to taste
Wash and dry chicken; season with salt and pepper and fry in the olive oil. Pour wine into the pan, add
spices, bay leaf and tomatoes. Cover and simmer for 1 hour or until the meat is tender. Add olives the
last 10 minutes, by which time the sauce should be thick. Serve with rice or pasta.
Kotopoulo Me Elies (Chicken Casserole with Olives)
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