1 Frying or roasting chicken*
1/4 c -water to mix w tomato paste
1 Lemon (juice only)
1 Large stick cinnamon
4 tb Sweet butter & oil; mixed
3 Whole cloves
1/2 c Dry white wine (optional)
Salt & freshly ground pepper
1 1/2 lb Peeled; chopped tomatoes
Fresh parsley or watercress
1 tb Tomato paste
-- mixed w/ water
*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.
Arrange the chicken parts in a glass or earthenware bowl and rub all
over with lemon juice. Allow to stand while heating the butter and
oil in a heavy braising pot. Slip the chicken into the fat and cook
over medium heat, turning with tongs to avoid pricking the flesh;
saute until light chestnut in color. Heat the wine in a small pan,
pour over the chicken, shake the pan, and continue cooking over low
heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover.
Simmer over the lowest possible heat for 1-1/2 hours, or until the
chicken is tender and the sauce thick. Or, transfer to a medium slow
oven (325 F) to complete the cooking. Season with salt and pepper.
Serve warm over cooked grain or mashed potatoes with green raw or
cooked vegetables and chilled wine. Garnish with parsley or
watercress.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
