Chickenalagreque Recipes

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CHICKEN BREASTS ALA GRECQUE



Chicken Breasts Ala Grecque image

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

1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces boneless chicken breasts
1 teaspoon fresh grated fresh lemon rind
1/4 cup vermouth
1/2 teaspoon ground cinnamon
1/4 cup chicken broth, plus
1 tablespoon chicken broth
1 tablespoon cornstarch
1/2 cup plain yogurt
salt, to taste
fresh ground pepper

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

POULET A LA GRECQUE



Poulet a la Grecque image

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

½ cup all-purpose flour for coating
1 pinch salt and pepper
1 ½ pounds bone-in chicken parts
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 onion, chopped
2 cloves garlic, chopped
3 medium fresh tomatoes, chopped
2 cups white wine
2 pinches saffron threads
½ teaspoon curry powder
1 teaspoon white sugar
¾ cup raisins
salt and black pepper to taste

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

CHAMPIGNONS A LA GRECQUE



Champignons a La Grecque image

Mushrooms marinated in seasoned white wine and lemon juice. From "Classic French Cooking" by Elisabeth Luard. Goes very well with a nice pan-seared steak! Note that the "Cooking Time" for this recipe is only the marinating time. This must be made in advance, but there is very little work involved.

Provided by Da Huz

Categories     Vegetable

Time 12h10m

Yield 1 pound, 4-6 serving(s)

Number Of Ingredients 7

1 lb button mushroom, very fresh
2/3 cup white wine
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon coriander seed
1/4 teaspoon dried thyme
2 bay leaves, crumbled

Steps:

  • Clean and slice mushrooms.
  • Combine remaining ingredients into a saucepan and cook until alcohol smell is gone.
  • Combine all ingredients into a dish to marinate and leave in the refrigerator overnight.

BAKED CHICKEN LEGS WITH BEST MARINADE



Baked Chicken Legs with Best Marinade image

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 6h50m

Number Of Ingredients 8

4 lbs 14 count Chicken Legs or drumsticks
1/4 cup olive oil ((Use light oil, not extra virgin))
4 garlic cloves (pressed or minced)
4 Tbsp fresh parsley (finely chopped)
3 Tbsp lemon juice from 1 large lemon
2 Tbsp dijon mustard
1 Tbsp salt ((we use fine sea salt))
1/2 tsp black pepper

Steps:

  • In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
  • Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
  • Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

Nutrition Facts : Calories 179 kcal, Protein 12 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 419 mg, ServingSize 1 serving

CHICKEN A LA GREQUE



Chicken a La Greque image

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

1 lb chicken breast, cubed
1 tablespoon dried oregano
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons lemon juice

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

CHICKEN A LA GREQUE



CHICKEN A LA GREQUE image

Categories     Chicken     Bake     Dinner

Number Of Ingredients 6

1 chicken (3 lbs), cut up
1 Tbsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup olive oil
2 Tbsp lemon juice

Steps:

  • ADD LATER

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