Monday, April 21, 2008

Greek Chicken

I first had this dish at one of our covenant group potlucks. It was such a hit with everybody that I asked for the recipe. I have made it several times since it is so easy and something our whole family can eat together right now while Ron is on Atkins.

Greek Chicken


  • 3 1/4 to 3 3/4 pound chicken, cut into serving pieces (or selected pieces)
  • 1 tablespoon of dried rosemary
  • 2/3 cup of olive oil
  • 2 teaspoons of salt
  • 1/4 cup of white wine
  • 4-5 medium carrots, sliced
  • 12-15 capers
  • 12-15 black Kalamata olives
  • 1/2 to 1 cup water (optional)


Add olive oil to a stew pot and bring to high heat. Sauté the chicken with the rosemary until the chicken is well browned, about 10 minutes.
Add wine and stir. Stir in salt, carrots, capers, and olives. Reduce heat to low, cover, and simmer for 1 hour 30 minutes. (If it needs more liquid, add the water.)

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