Lemon Chicken with Wheat and Salad
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Author: Denni Schnapp Status: published license cc-by-nc-sa tags: cooking, food Greece Holidays Crete,
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Share on TwitterThis dish is better braised, but what can you do with one pot and a hotplate?
Joint and batch-fry one chicken in plenty of olive oil with one splash of vegetable oil (which keeps the olive oil from burning. Don't ask me why, but this works also with butter).
Set aside and fry one roughly chopped onion. When it is soft, add 2-3 cloves crushed garlic, 2-3 bay leaves and 2 tsp dry oregano (frying the herbs releases their flavour).
When it smells aromatic, pour in 300ml white wine, return the chicken, add the zest and juice on 1 lemon (and some preserved lemon if you have any) and a handful of green olives.
If cooking on the stove, add water and stock to just cover and simmer 45min-1hr. If you have any baby courgettes to hand, steam them on top of the stew.
Adjust seasoning and finish with parsley.
