Poulet a la Grecque
Description
Flour-coated chicken pieces are browned, then stewed with tomatoes, white wine, shallots, and garlic; and seasoned with saffron threads, sugar, and curry powder. Serve with cooked white rice.
Ingredients
•
1/2 cup all-purpose flour for coating
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1 pinch salt and pepper
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1 1/2 pounds bone-in chicken parts
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2 tablespoons butter
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1 tablespoon olive oil
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2 shallots, chopped
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1 onion, chopped
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2 cloves garlic, chopped
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3 medium fresh tomatoes, chopped
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2 cups white wine
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2 pinches saffron threads
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1/2 teaspoon curry powder
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1 teaspoon white sugar
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3/4 cup raisins
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salt and black pepper to taste
Directions
1
Season flour with salt and pepper; coat chicken pieces with seasoned flour.
2
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.
3
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.