This one is delicious and lends itself to a great presentation. It may seem like it contains a lot of olive oil, and it does. Don't be tempted to cut back and be sure to use extra virgin oil. It's good for you.
You should have a casserole dish that will go from the oven to the table. Not absolutely necessary but it saves time and trouble. For those of you who don't have an attractive dish I sometimes just use my plain black cast iron skillet which gives the table a funky look. Whatever flips your eggs.
Another nice thing about this recipe - you don't even have to be a cook so it's a great recipe for one of your children to do to get them a head start in the kitchen.
This recipe will serve 4 nicely.
1 chicken quartered or cut up into eight pieces. (cut it up yourself and save money)
2 Russet potatoes, peeled and quartered lengthwise
2 large garlic cloves, chopped coarsely
1/2 cup canned chicken broth
1/2 cup olive oil
1/2 cup lemon juice
1 large sweet onion, quartered
1 can green beans
1 teaspoon dried oregano
NOTE: You can use fresh green beans and cook them with the dish. I think you will find that the canned beans look and taste better.
Arrange the chicken, potatoes, onion and garlic neatly in the casserole. Remember, this is going from the oven to the table so make it look pretty.
Bake at 375 degrees for about 1 hour, 15 minutes, basting occasionally with the pan juices. Ass beans for the last 15 minutes, again arranging them nicely. Serve directly out of the casserole.
The only think you need with this dish is a nice salad and some good French bread to sop up the juices, that is, those that are left after you carefully spoon some over the dish itself. I know, it's a Greek dish but pita bread just doesn't do it.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น