A touch of northern and western Peloponnesos, Greece, is a one-pot dish for dinner. Easy, fast, and ready for the table.
ΚΟΤΟΠΟΥΛΟ ΜΕ ΑΓΚΙΝΑΡΕΣ
/kotopoulo me anginares/
for 4-6 servings
για 4 με 6 μερίδες
/gia téssera me éxi merídes/
για 4 με 6 μερίδες
/gia téssera me éxi merídes/
about 3 pound (1,365 kg) organic chicken, cut into serving pieces or skinless chicken breast
all-purpose (or gluten-free) flour
1/2 cup (120 ml) olive oil
2-4 chopped cloves of garlic
1 chopped organic onion
1 Tbs. (15 ml) organic tomato paste
juice of 3 organic lemon
1 tsp. (4,5 g) ground cinnamon or more to taste
1 cup (240 ml) brandy or dry white wine
artichoke hearts
2 organic eggs, lightly beaten
little chopped rosemary
pitted black olives
A. Chicken:
1. Season the chicken with pepper and dredge lightly flour.
2. Heat the oil in a shallow pot over medium-high heat and brown on all sides.
3. Remove the chicken, add the onions and garlic. Cook over medium heat, stir, cook about 10 minutes.
4. Add the tomato paste and stir.
5. Add the lemon juice and stir.
6. Return the chicken pieces to the pot, add cinnamon, more black pepper to taste, brandy/wine and enough water to come about halfway up the chicken.
7. Cover and simmer for about 35 minutes.
8. Add the artichokes, black olives, and rosemary to the pot.
9. Adjust the seasoning with more pepper, cinnamon and water if necessary to cover the artichokes.
10. Cover the pot and simmer until the artichokes and chicken are both tender, another 25-30 minutes.
31 Before serving, make the egg-lemon sauce
B . Egg-lemon sauce:
1. Whisk the eggs and lemon juice until frothy.
2. Slowly drizzle in 2 ladlefuls of the pot juices from the chicken, while whisking.
3. Pour the mixture into the pot, over and around the chicken.
C. Before serving:
1. Remove the pot from heart and let stand for 3-5 minutes.
2. Serve hot.
-modified The Glorious Foods of Greece
