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| Home -> [Chicken, Eastern European, Entrees, Greek, Poultry, Tomatoes, Vegetables] -> [Chicken taverna with tomatoes Recipe] |
Chicken taverna with tomatoes
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Eastern European, Entrees, Greek, Poultry, Tomatoes, Vegetables |
Rating: |
3 |
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Ingredients:
| 1
| | Chicken, cut into pieces | | 1/4
| lbs | Butter | | 2
| tbsp | Oil | | 1
| | Lemon (juice only) | | 1
| tsp | Salt | | 1/8
| tsp | Pepper | | 2
| lbs | Canned whole tomatoes | | 1
| | Onion, thinly sliced | | 1
| tbsp | Oregano | | 1
| tsp | Marjoram | | 1
| tsp | Savory | | 1
| | Bay leaf | | 1/2
| cup | Red wine |
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Procedures:
| 1 | Wash chicken well with cold water. | | 2 | Combine butter and oil and heat. | | 3 | Pour half of it into shallow baking pan and lay chicken in it. | | 4 | Mix strained lemon juice in remaining mixture and baste chicken. | | 5 | Sprinkle with salt and pepper. | | 6 | Bake at 400°F for 30 minutes. | | 7 | Put tomatoes and remaining ingredients in a pot, bring to a boil and pour over chicken. | | 8 | Reduce oven heat to 350°F and continue baking for 1 to 1-?hours more. | | 9 | 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 ?hour of cooking time |
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