Poulet a la Grecque

Product :saffron
Category : meats & birds
Nº of Portions :4
Origin : Greece
Source : -

Method :
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.
Advice :
1/2 cup all-purpose flour for coating
1 pinch salt and pepper
1 1/2 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
1/2 teaspoon curry powder
1 teaspoon white sugar
3/4 cup raisins
salt and black pepper to taste

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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