Chicken A La Greque Recipes
CHICKEN A LA GREQUE
I got this recipe from "365 Ways to Cook Chicken." It tastes wonderful! You can serve according to the recipe and double the sauce and toss the chicken with pasta. I've also made it without cubing the chicken breasts.
Provided by ELo1980
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Combine oregano, salt and pepper in a small dish.
- Rub seasonings into chicken.
- Arrange in large baking dish.
- Blend together olive oil and lemon juice.
- Pour mixture over chicken pieces.
- Bake 40 minutes, or until tender.
Nutrition Facts : Calories 318.6, Fat 24.1, SaturatedFat 4.9, Cholesterol 72.6, Sodium 362.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 23.8
POULET A LA GRECQUE
This Greek-style recipe was given to me by a French woman. It's very flavorful, combining traditional Mediterranean ingredients with a classic French sauce.
Provided by librarylady
Categories World Cuisine Recipes European French
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Season flour with salt and pepper; coat chicken pieces with seasoned flour.
- 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.
- 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.
Nutrition Facts : Calories 501.9 calories, Carbohydrate 34.7 g, Cholesterol 95.3 mg, Fat 23.6 g, Fiber 2.3 g, Protein 24.2 g, SaturatedFat 7.7 g, Sodium 120 mg, Sugar 16.7 g
CHICKEN BREASTS ALA GRECQUE
Very flavorful and quick turn to an old favorite, boneless chicken breasts. The difference is the addition of grated lemon rind, vermouth and yogurt, and of course a splash of cinnamon. This is from a newspaper food column that's older than dirt.
Provided by MNLisaB
Categories Stew
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium nonstick skillet until very hot, then reduce heat to medium.
- Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
- Add the minced garlic and stir.
- Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
- Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
- Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
- Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
- Stir this into the pan, along with the yogurt and stir to mix well.
- Season with salt and freshly ground pepper.
Nutrition Facts : Calories 342.8, Fat 19.5, SaturatedFat 5.3, Cholesterol 80.5, Sodium 220.8, Carbohydrate 13.8, Fiber 1.3, Sugar 5.4, Protein 27.3
VEGETABLES A LA GRECQUE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
- Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
- Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.
CHICKEN A LA GREQUE
Steps:
- ADD LATER
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CHICKEN SOUP A LA GREC - JO COOKS
From jocooks.com
5/5 (4)Total Time 1 hr 40 minsEstimated Reading Time 3 mins
- In a big soup pot, add the chicken pieces, parsnip, carrots, celery root, white onion, bay leaf and enough water to cover completely cover all the chicken and veggies.
- Bring to a boil and skim the foam as necessary to have a clear soup. Reduce heat to medium and continue cooking the soup for another hour.
- After an hour, remove the chicken and vegetables from the soup and strain the soup in a large bowl so that you're left with a nice clear liquid. Let the veggies and chicken cool.
- Shred the boiled carrots. In the soup pot add heat the oil and add the carrots to it. Saute carrots for a couple minutes after which pour the soup back to the pot. Bring to a boil.
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FENNEL A LA GRECQUE RECIPE | EATINGWELL
From eatingwell.com
Total Time 45 minsCalories 66 per serving
- Tie coriander seeds, peppercorns, thyme, parsley and bay leaves together in a piece of cheesecloth. Whisk together broth, wine, lemon juice, tomato paste and water in a medium bowl.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the onion and half the fennel; cook, stirring, until the vegetables are limp and starting to color, about 10 minutes. Pour in half the broth mixture, tuck the spice bag into the vegetables and bring the liquid to a boil. Cook over high heat, stirring occasionally, until the fennel is tender and the sauce has thickened, about 10 minutes. Season with salt and pepper and transfer the mixture to a large bowl, reserving the spice bag.
- Wipe out the pan, pour in the remaining 1 1/2 teaspoons oil and repeat the above steps with the remaining ingredients. Let cool and discard spice bag. Serve at room temperature, garnished with chopped fennel fronds.
VEGETABLES à LA GRECQUE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
Servings 8Total Time 45 mins
- In a large, deep skillet, combine 1/2 cup of the oil with the wine, water, vinegar, coriander seeds, bay leaves, peppercorns, fennel, thyme and 1 teaspoon of salt. Bring to a boil over high heat. Add the carrots. Cover and simmer over moderate heat, stirring occasionally, until the carrots are barely tender, about 5 minutes. Add the onions and mushrooms, cover and simmer, stirring occasionally, until the onions are crisp-tender, 3 minutes.
- Transfer the vegetables to a bowl and let cool to room temperature, stirring occasionally. Stir in the remaining 2 tablespoons of olive oil and season with salt and pepper. Discard the bay leaves and peppercorns before serving.
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