Title: Greek Chicken
Categories: None
Yield: 1 Servings

2 Chickens, (2 1/2-3 pound)
-cut into serving pieces
Salt & pepper
1/4 c Butter
2 Onions, finely chopped
1 Clove garlic, minced
1 cn (28-oz) whole tomatoes
1 cn (8 oz) tomato sauce
1 ts Sugar
1 ds Cinnamon
1/2 c Sherry
2 c Chicken broth
2 c Uncooked rice

I've posted this here before, but it's been a while, so I figured I'd post
it again since chicken recipes are flowing. It's from the Dinah Shore
Cookbook, and credited to Alex Karras' mother! .I've made it many times
(it's one of my favorite dishes) although most of the time I substitute
lamb chops, lamb steaks..whatever -- see my note at the bottom) since I
prefer that myself. However, it's great both ways. I had a version of this
with lamb in a restaurant, and fell in love with the dish...and found this
to be very close to that. The presentation is also pretty cute
:)

Wipe chicken dry and sprinkle with salt & pepper. Melt butter in dutch oven
and brown chicken pieces on all sides. Remove and set aside. Add onions and
garlic and saute until onions are soft. Add tomatoes, tomato suace, sugar
and cinnamon. Stir in sherry. Return chicken to dutch oven. Correct
seasoning with salt & pepper. Add hot water as needed and simmer for 25
minutes or until chicken is tender. Remove from heat.

In another pot combine chicken broth with 1 cup water and 1 cup tomato
sauce in which chicken was cooked. Bring to boil, add rice, salt lightly,
stir, cover, lower heat, and simmer for 20 minutes (do not uncover during
cooking). Remove from heat, stir gently with a fork, cover, and let stand a
few more minutes.

Pack rice into demitasse cups or teacups. Unmold just before serving on
warm plates with chicken and pour sauce over rice and chicken. Serve
remaining rice on platter with rest of chicken.
My notes: First, if I've not had sherry, I've used white wine. Still good
:). Also, if I've used lamb, I've cooked it longer than 25
minutes..depending on the cut I've used. Chops work in 1/2 hour, maybe a
little more...if your using cubes or something, maybe an hour. ..just keep
checking until they're tender and to your taste.

Also, with the lamb, if you're lucky enough to have a butcher (or your
supermarket does this--I've only found one that did) Have them cut thick
slices (about 1 1/2 inches thick) from let or shoulder or something..it
makes sort of a potted roast that way. Using a few of those slices is my
favorite way to prepare this.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Apr 13, 1997