Chicken à la Grecque

Name: Chicken à la Grecque
Yield: Serves 4
Cuisine: Greece
Ingredients: pinch rosemary; 4 tablespoons cognac; 2 tablespoons finely-chopped parsley; grated rind of ½ lemon; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 6 tablespoons finely-chopped shallots; 4 ounces toasted breadcrumbs; 2 cloves garlic; 2 tablespoons finely-chopped celery; 2 tablespoons butter; 2 stalks celery; 2 large carrots; 1 Spanish onion; cooked rice; 6 tablespoons dry white wine; ¼-½ pint chicken stock; 2 tablespoons olive oil; 1 3½-pound chicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 3½-pound chicken
1 Spanish onion
2 large carrots

Europe
Greece
Main course
Mediterranean

Method

Cut onion, carrots and celery into thin strips. Combine butter and olive oil in saucepan; add vegetables and cook, stirring continuously, until soft, about 5 minutes. Transfer to casserole.

To Prepare Stuffing

Cook finely-chopped shallots in 2 tablespoons