Thursday, April 28, 2011

Oregano Chicken and Potatoes

I finally purchased Vefa's Kitchen. I am so excited about this book. It is the bible of Greek cooking, and Vefa is the Julia Childs of Greece. Yay!
Take a look in all its loveliness:

It even looks Greek! All I need to do now is spray some Windex on it.

I decided to try two simple recipes for my first (of many!) out of this book. The Chicken With Fresh Oregano and Potatoes Roasted With Lemon. Simple, classic Greek flavors. Nothin' fancy. I changed the recipes slightly, my adaptations are listed below.

4 lb yellow potatoes, cut into wedges
5 T lemon juice
pinch of dry oregano
1 garlic clove, chopped
salt and pepper
5 T olive oil
5 T butter

Place potatoes, lemon juice, oregano, garlic in 9x13 pan. Season with salt and pepper. Let stand 1 hour.

Preheat oven to 350. Drizzle potatoes with oil, dot with butter. Cover with foil, roast 1 hour. Uncover, roast and additional 1/2 hour until tender and slightly browned. This says it serves 6, but it made a boat-load of potatoes!

Chicken with Fresh Oregano:
2 boneless chicken breasts (Vefa calls for a whole chicken, cut up)
1 lemon, cut into wedges
salt and pepper
5 T olive oil
1 cup white wine
3 T chopped fresh oregano
2 T lemon juice

Rub chicken with lemon wedge, season with salt and pepper. I cut the chicken breasts into large chunks. Heat oil in pan. Add chicken and cook over medium heat for 8-10 minutes, turning a few times until lightly browned. Pour wine over chicken, cook for a few minutes to evaporate alcohol. Add oregano and lemon juice, cover, simmer about 40 minutes. Chicken will be tender.

I served this with roasted carrots and zucchini. Drizzle veggies with olive oil and lemon pepper, roast in 350 oven for 30 minutes.

The final meal

Yum! Next to try: Phoenician Honey Cookies!

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