Peasant Style Greek Chicken Recipes

GREEK STYLE GARLIC CHICKEN BREAST

Steps:

• Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
• Preheat grill for medium heat, and lightly oil grate.
• Cook chicken on grill until meat is no longer pink and juices run clear.

GREEK CHICKEN

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

PEASANT-STYLE GREEK CHICKEN

Steps:

• Place chicken in a shallow baking dish.
• Arrange potatoes and garlic around chicken.
• Mix together lemon juice and olive oil, salt and pepper, and pour evenly over chicken and potatoes.
• Add just enough water until potatoes are almost about covered.
• Cover chicken and pototoes with 2 Tbsps. of oregano.
• Cover with foil and bake at 350ºF. for 20 minutes.
• Uncover, turn chicken; stir potatoes; and sprinkle on remaining oregano.
• If potatoes aren't at least half-covered with liquid, add more water.
• Return to oven for about 25-30 minutes.
• Chicken is done when both sides are lightly browned and potatoes are soft.
• Good served with crisp bread or pita.

PEASANT-STYLE POT ROASTED CHICKEN

Steps:

• Preheat oven to 160 degrees centigrade.
• You'll need a large lidded pot (big enough to hold a whole chicken).
• Start by putting a little olive oil in the bottom of the pot. Then line the bottom with the bread slices. Sprinkle the bacon, garlic, chopped celery & carrots and whatever herbs you choose over the bread. This is forming a base for the chicken to sit on, and will later become the gravy.
• Rub salt & pepper over the chicken, then place it on top of the bread & vegetables.
• Place the carrots, onions & potatoes around the sides.
• Pour the wine and stock over the top.
• Cover & place in oven for approximately 2 hours. Check for doneness of both chicken & veg.
• Remove the chicken and large vegetable chunks to an oven-proof dish, turn off the oven and place the dish back inside to keep warm while you finish off the gravy.
• Leaving the gravy/veg mixture in the original pot, use a hand-held food processor to completely liquidise it, then bring it to a boil and simmer to reduce and thicken it. You can add a touch of cream at the very end if you'd like.
• Carve the chicken (which will be practically falling off the bone anyway) & serve with the vegetables and gravy, along with some crusty bread.

GREEK-STYLE ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
• Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.