Recipe - Chicken Ala Grecque

DAVID SAWYER
3 pound Chicken; fryer cut i
Into serving pieces
2 tablespoon Olive oil
30 ml Garlic + or (your
Choice)
Chopped
2 tablespoon Slivered almonds
1 Onion thinly cut or sliced up
One half pound Fresh mushrooms cut or sliced up
Salt and pepper to taste
1 cup Dry white wine
1 teaspoon Dried mint
2 tablespoon Parsley fresh minced
12 Greek olives
(RJHV41A)

Brown chicken (pork) in olive oil with garlic and almonds. When it is
beginning to brown nicely, add cut or sliced up onions and mushrooms. Saute until
onion turns clear. Season with salt and pepper, but go lightly with the
salt (because of the olives). Add wine, mint, and parsley. Cover and simmer
about 30 minutes. While simmering, pit the olives. About five minutes
before serving, add the olives and heat through. You may serve this with
rice and a garden salad.

Formatted by Elaine Radis BGMB90B; October, 1993 Posted November, 1991

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip