Chicken Taverna with Tomatoes

Chicken Taverna with Tomatoes Ingredients

1 Chicken, cut into pieces	1 Onion; thinly sliced
1/4 lb Butter	1 tb Oregano
2 tb Oil	1 ts Marjoram
1 Lemon (juice only)	1 ts Savory
1 ts Salt	1 Bay leaf
1/8 ts Pepper	1/2 c Red wine
2 lb Canned whole tomatoes

Instructions for Chicken Taverna with Tomatoes

Wash chicken well with cold water. Combine butter and oil and heat. Pour half of it into shallow baking pan and lay chicken in it. Mix strained lemon juice in remaining mixture and baste chicken. Sprinkle with salt and pepper. Bake at 400 F for 30 minutes. Put tomatoes and remaining ingredients in a pot, bring to a boil and pour over chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-1/2 hours more. Serve over a bed of rice pilaf or add any kind of parboiled pasta, potatoes, or rice with chicken and bake in sauce for the last 1/2 hour of cooking time. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias Sent to me by Bill

Main Ingredient: ChickenCuisine: Greek

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Ingredient Insight - look inside this recipe

Butter	Chicken	Lemon	Marjoram
Onion	Oregano	Red Wine	Salt
Savory	Tomato

Greek Poultry Main dishes Chicken Butter Onion Oregano Tomato Wine Red wine Lemon Dinner

for flavor and categorization

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