Name: Chicken in Greek Pastry
Yield: 12 servings
Ingredients: Salt and freshly ground black pepper; 2 parsley sprigs; 5 medium onions, peeled; 2 carrots, coarsely chopped; 2 whole chicken breasts; 6 eggs; 2 cups butter; ½ teaspoon grated nutmeg; 10 sheets of phyllo pastry (Greek strudel leaves); 2 celery hearts

Preparation info

12
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 whole chicken breasts
5 medium onions, peeled
2 carrots, coarsely chopped

Main course

Method

Place the chicken breasts in a large saucepan and add cold water to cover. Add two onions cut into quarters, the carrots, parsley, and salt and pepper to taste. Bring to a boil and simmer for twenty to thirty minutes, until chicken is tender. Do not overcook. Remove the chicken from the broth and let it cool. Reserve the broth.
When chicken is cool, re

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Chicken in Greek Pastry

Ingredients

Method

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