Kotopoulo Me Krasi Kai Skordo – Chicken in  White Garlic Sauce


1 free range (about 3 lbs.), cut into serving pieces Chicken
1 Bay Leaf
1 medium, quartered Onion
and pepper Salt
for dredging, Flour
for frying Vegetable Oil
3 tablespoons Olive Oil
3 tablespoons Flour
4 -5 cloves Garlic
1/2 cup White Wine
2 tablespoons, red wine type Vinegar
1 cup, ground Walnuts
1/2 cup, coarsely crushed Almonds


Place the chicken in a pan and cover with water. Add the bay leaf, onion, and salt and pepper. Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes, or until tender but firm.

Remove the chicken pieces from the pan with a slotted spoon, pass the stock through a fine sieve, and skim off and discard as much fat as possible. Measure the stock; you should have about 3 cups. If it is more, reduce it over high heat. If it is less, add a little water.

Heat some olive oil in a deep skillet. Lightly dredge the chicken with flour and fry until golden brown on all sides. Transfer the fried pieces to paper towels and keep warm.

Discard the frying oil from the skillet and wipe with paper towels. Heat 3 tablespoons of olive oil over low heat, and whisk in the 3 tablespoons of flour. Continue whisking for about 1 minute, until it begins to froth.

Remove from the heat and add the garlic, reserved stock, wine, vinegar, and walnuts, whisking constantly. Return to the stove and continue whisking over medium heat until the sauce begins to thicken. Taste and add more salt and pepper if necessary.

Arrange the chicken on a heated plate, and pour the sauce over it. Sprinkle with almonds and serve immediately.


Kotopoulo Pilafi – Chicken Pilaf


1-2 chickens (about 3/4 kilo each) Chicken
1/2 kilo (about 1lb.) Rice
3/4 kilo (1lb.10oz.) or 1 tablespoon tomato paste Tomatoes
1/2 cup, or margarine Butter
1 medium size Onion


Clean, singe and wash the chickens well.
Cut them in portions, seasoning each with salt and pepper.
Drain them well in a colander.
Melt butter in a pot to saute the chickens.
Add one chopped onion to the chicken and continue to saute.
Next, add strained tomatos or tomato paste, diluted with a cup of water.
Add 1 cup of water and let the chickens cook for fifteen to twenty minutes.
Next add the water necessary to cook the rice, counting 2 1/3 cups of broth for 1 cup of rice.
Cover the pot and let all completely cook.
When finished, remove the chicken pieces form the broth through a colander and return the pot to boil.
In the meantime, wash the rice in the colander under running water until the water runs through completely clean.
Put the rice in the broth, stir for a few seconds with a spoon, cover the pot and cook, absorbing the liquid.
Then remove form the fire, place the chicken pieces over the pilaf and cover the pot with a clean towel.
Set the pot cover over that and leave for ten minutes.
Afterwards serve.


Kotopoulo Lemonato – Chicken With Lemon


2 to 3lb. ready to cook, quartered Roaster
1/2 cup Butter
juice of 1 1/2 Lemon
1/2 cup hot Water
2 teaspoon Salt
1/4 teaspoon Pepper


Saute chicken in frying pan in hot butter until golden on all sides; remove to 3 quart casserole.
Pour over the strained lemon juice and water.
Sprinkle with salt and pepper.
Bake covered for 1 hour, or until chicken is tender, basting every 20 minutes.
Remove chicken to heated platter; pour sauce over chicken.
Serve with rice-pilaf.
Serves 4.


Kotopoulo Me Bamies – Chicken With Okra


2 pieces about 3/4 kilo each (1lb 10oz.) Chicken
1 1/4 kilos (2lbs.12oz.) Okra
3/4 cup Butter
1 medium Onion
3/4 kilo (1lb.10oz.) Tomatoes


Wash the okra in a pot of water.
Clean them by cutting off the stem ends, taking care not to cut into the flesh of the okra.
After cleaning them, place in layers in a baking dish, sprinkle them with fine salt and vinegar.
Clean and wash the chickens, cut them in pieces, salt and pepper and drain completely.
Chop the onion.
Put butter in the pot to brown.
Saute well the chicken pieces, a few at a time, then the onion, in the hot butter.
Put all the chicken pieces in a pot and add strained tomatos.
Once they have begun to cook, add two cups of water and let simmer for about half an hour.
Add the okra, cover the pot and let cook until no liquid remains, only the butter.
During the cooking the only concern is that the pot doesn’t go dry, therefore, if necessary, add water from time to time.

Note: If desired, you can fry the okra first. In this case, let the meal cook for only three quarters to one hour, until only the sauce remains, no liquid since the fried okra cooks faster and doesn’t require so much water.


Kotopoulo Hilopites – Chicken with Noodles


2 each about 1 kilo (2 lbs.) Chicken
3/4 cup Margarine
1 kilo Tomatos
3/4 kilo (1lb, 10oz.) These are special square “hilopites” noodles found in Greek markets


Clean, singe and wash the chickens well.
Cut each in 4 portions and season eighth salt and pepper.
Wash the tomatos and strain them through the colander.
Melt the butter in a large pot.
Saute a few chicken pieces at a time, on all sides, in the hot butter or margarine.
Add 1/3 of the tomato paste, 1 cup of warm water and let all simmer over a medium fire for one and a quarter hour.
Meanwhile, set the oven at 250 degrees.
When their cooking time is completed, remove the chickens from their pot and set on a platter.
Pour the sauce in the pot into a baking dish.
Add the rest of the tomato paste and 2 or 3 cups of warm water.
Put this in the oven to cook for 15 minutes.
Next add the noodles, stirring occasionally with a fork, and let them bake in a medium oven for 20 minutes.
Stir again, lay the chicken pieces in the baking dish with the noodles and let the meal cook for a few minutes more until the noodles are completely done.
Serve the meal with grated parmesan cheese.
It is especially tasty in the summer, served with fresh tomatos.


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