Greek Chicken (or Lamb)
Cook Time: 45 minutes
Prep Time: 25 minutes
Total Time: 1 hour 10 minutes
Description: This delightful Greek Chicken recipe, lovingly handed down from the Dinah Shore Cookbook, carries the warmth of family tradition, attributed to Alex Karras’ mother. While originally crafted for chicken, it adapts beautifully for lamb, making it a versatile favorite in my kitchen. The cooking times provided are for chicken; should you opt for lamb, adjustments will be necessary based on the size and cut of the meat.
Recipe Category: Chicken
Keywords: Lamb/Sheep, Poultry, Meat, Greek, European, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | chicken (whole pieces) |
| butter | |
| 1/4 | cup of onions (chopped) |
| 2 | cloves of garlic (minced) |
| 1 | can of whole tomatoes |
| 1 | cup of tomato sauce |
| 1 | tablespoon of sugar |
| 1 | teaspoon of cinnamon |
| 1 | cup of sherry wine |
| 1 | cup of chicken broth |
| 1 | cup of water |
| 2 | cups of rice |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1795.3 |
| Total Fat | 98.8 g |
| Saturated Fat | 32.2 g |
| Cholesterol | 455.8 mg |
| Sodium | 1188.2 mg |
| Total Carbohydrates | 96.5 g |
| Dietary Fiber | 5.8 g |
| Sugars | 12.1 g |
| Protein | 117.8 g |
Instructions
-
Begin by wiping the chicken dry and generously sprinkling it with salt and pepper, ensuring an even seasoning that will enhance its flavor.
-
In a dutch oven, melt the butter over medium heat until it becomes bubbly, then carefully add the chicken pieces, browning them on all sides for a rich, golden color. Once browned, remove the chicken from the pot and set it aside.
-
In the same pot, add the chopped onions and minced garlic, sautéing them until the onions become soft and translucent, filling your kitchen with a tantalizing aroma. Next, incorporate the whole tomatoes, tomato sauce, sugar, and cinnamon into the pot, stirring gently to combine. As a finishing touch, pour in the sherry wine and mix well.
-
Return the browned chicken to the dutch oven, ensuring it is nestled in the aromatic sauce. Adjust the seasoning by adding salt and pepper to taste, allowing the flavors to meld beautifully.
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Cover the pot and let the mixture simmer for about 25 minutes, adding hot water as necessary to maintain a saucy consistency, which is essential for serving with rice. The chicken should be tender and infused with the flavorful sauce. If you decide to use lamb, remember that different cuts may require longer cooking times for tenderness.
-
Once the chicken is cooked, remove the pot from the heat. In a separate pot, combine the chicken broth with 1 cup of water and 1 cup of the tomato sauce used to cook the chicken. Bring this mixture to a boil, then add the rice, lightly salt it, and stir gently.
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Cover the pot with a lid, reducing the heat to low, and let the rice simmer for about 20 minutes without uncovering, allowing it to absorb all the delicious flavors. After this time, remove the pot from heat and gently fluff the rice with a fork before letting it stand for a few minutes with the lid on.
-
While the rice is resting, you can reheat the chicken if desired. For an elegant presentation, pack the cooked rice into demitasse cups or teacups, then unmold them onto warmed plates, placing the chicken alongside.
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Generously pour additional sauce over both the chicken and the rice, enhancing the dish’s appeal and flavor. Should you have any remaining chicken and rice, arrange them on a serving platter and drizzle more sauce over the top for a stunning finish.
Notes
For those interested in the lamb variation, I have successfully used shoulder lamb chops, lamb stew, and shanks, but my absolute favorite was obtaining a thick slice (about 1½ inches) from the leg or shoulder at the butcher. This cut creates a potted lamb roast, delicious when sliced and served in the same manner as the chicken. Enjoy your culinary journey with this comforting dish that embodies the essence of Greek home cooking!
