Chicken A La Greque Food

POULET A LA GRECQUE

Steps:

• Season flour with salt and pepper; coat chicken pieces with seasoned flour.
• Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
• Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

CHICKEN BREASTS ALA GRECQUE

Steps:

• Heat a medium nonstick skillet until very hot, then reduce heat to medium.
• Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
• Add the minced garlic and stir.
• Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
• Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
• Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
• Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
• Stir this into the pan, along with the yogurt and stir to mix well.
• Season with salt and freshly ground pepper.

VEGETABLES à LA GRECQUE

Steps:

• In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water. Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
• Add carrots to the broth and simmer 5 minutes. Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy. Using a slotted spoon, remove vegetables to a bowl. Some of the broth and seeds can come along with them.
• Add mushrooms to broth and simmer 5 minutes. Remove to bowl with carrots and cauliflower.
• Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan. Set aside.
• Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender. Transfer to bowl with other cooked vegetables. If using artichoke leaves, steam them now. When finished, discard this broth.
• Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup. Pour over the vegetables, add lemon juice and fleur de sel and toss. Taste and adjust seasoning. Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days. Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade. Serve on small plates with the reduced marinade spooned on top.

FENNEL A LA GRECQUE

Steps:

• Pull off a bit of the green fuzzy fronds, chop coarsely and save. Cut stalks off at bulbs. If needed use them to fresh broth's flavor.
• Peel outer fibers off bulb with a paring knife. If outermost layer is dried or cracked remove completely.
• Cut bulb in half lenghwise. Be sure to cut thorough the core forming at point of wedges. Leave this attached or the fennel will fall apart.
• Arrange in single layer in large pot. Slight overlap is ok. Pour on wine and oil. sprinkle on seeds and shallot.
• Bring to a gentle simmer, cover and cook 25 minutes. The fork should pierce the fennel but you should still feel slight resistance. Check after 15 minutes of cooking and add water if dry.
• Remove lid when done. If liquid is left turn heat to high and quickly boil down liquid. You only want 1/2 cup remaining.
• Sprinkle the cooked fennel with the salt, pepper and fronds. Serve hot on individual plates and spoon liquid over each. Or let cool and serve as other courses.

CHICKEN A LA GREQUE

Steps:

• ADD LATER

GREEK-STYLE ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
• Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

SALADE A LA GRECQUE WITH GRILLED CHICKEN

Steps:

• Brush chicken with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill, turning once until cooked, about 12 minutes total. Set aside to cool.
• In a small bowl, whisk together lemon juice, vinegar, oregano garlic, olive oil, and salt and pepper to taste; set aside.
• Place the lettuce, cucumbers, tomatoes, red pepper, onion, parsley, and mint in a large bowl; add 1/2 cup dressing, toss to coat and season to taste with salt and pepper.
• Divide salad and mound on four individual dinner plates or wide shallow bowls; sprinkle with olives and feta. Slice chicken crosswise into 1/2-inch-wide strips and fan out on top of individual salads. Place lemon wedge on each plate and serve immediately.