Title: Chicken Ala Grecque
Categories: Chicken, Main dish, Ethnic, Breads, Muffins & r
Yield: 4 Servings

DAVID SAWYER
3 lb Chicken; fryer -- cut i
Into serving pieces
2 tb Olive oil
30 ml Garlic -- + or -(your
Choice)
Chopped
2 tb Slivered almonds
1 Onion -- thinly sliced
1/2 lb Fresh mushrooms -- sliced
Salt and pepper to taste
1 c Dry white wine
1 ts Dried mint
2 tb Parsley -- fresh minced
12 Greek olives
(RJHV41A)

Brown chicken (pork) in olive oil with garlic and almonds. When it is
beginning to brown nicely, add sliced onions and mushrooms. Saute until
onion turns clear. Season with salt and pepper, but go lightly with the
salt (because of the olives). Add wine, mint, and parsley. Cover and simmer
about 30 minutes. While simmering, pit the olives. About five minutes
before serving, add the olives and heat through. You may serve this with
rice and a garden salad.

Formatted by Elaine Radis BGMB90B; October, 1993 Posted November, 1991

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip