Name: Chicken in White Garlic Sauce (Kotopoulo Maskouli)
Yield: Serves 4
Cuisine: Greek
Ingredients: 3 tablespoons olive oil; Oil, for frying; 1 bay leaf; Sea salt and freshly ground pepper; Flour, for dredging; 1 medium onion, quartered; 1 free-range chicken (about 3 pounds), cut into serving pieces; 1 cup ground walnuts; ½ cup coarsely crushed almonds; 3 tablespoons flour; 4-5 cloves garlic; ½ cup dry white wine; 2 tablespoons red wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

This delicious recipe, given to me by my friend Maria Papadina, comes from Kastoria in Macedonia. Similar recipes can be found in different parts of Greece, in the Peloponnese, and even on the island of Mytilini (Lesbos), where it is called maskoulo, or skordalevria. Food writer Paula Wolfert told me that Maskouli is similar to Circassian chicken, a dish that developed in the Caucasus, but unlike Circassian chicken, Maskouli is eaten hot and not