CHICKEN RECIPES

This post is dedicated to my beloved grandson Christophoros and his schoolmates who are starting the Panhellenic exams for a place in the schools of their choice in Greek universities.  

                      CHICKEN FILLETS WITH TOMATO CAPERS AND OLIVES

4 chicken fillets

2 tbsp olive oil

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

2 tbsp tomato paste

3 tomatoes, halved, deseeded, grated skins discarded

Salt and pepper to taste

1 tbsp capers

1 tbsp stoned and chopped Kalamata olives

2 tbsp basil pesto

Saute the chicken fillets in olive oil for 5-7 minutes and cut into bite-sized pieces, season with salt and pepper and reserve.

In the same casserole, saute the onion and garlic until the onion becomes translucent.  Stir in the tomato paste and cook for 2 minutes.  Pour in the grated tomatoes and stir in the basil pesto.  Add the chicken pieces and their juices.  Cover the saucepan and simmer for 20 minutes.  Taste and add extra salt and plenty of pepper.  Serve sprinkled with capers and stoned Kalamata olives.

                               CHICKEN WITH RICE WITH MILANESE SAUCE

1 1/2 kg (2 lb) chicken

3 litres (12 cups) water

2 bay leaves

1 chicken cube

1 celery stalk, threaded

3 carrots, peeled

1 tbsp olive oil

100 ml (3.4 fluid oz) METAXA brandy

200 g (1 cup) basmati rice

60 g (2 oz) melted butter

100 g (3-4 oz) grated graviera from Crete

1 tbsp sweet pepper flakes

60 g (2 oz) boiled peas

The zest of 1 lemon

Lemon juice to taste

1/4 tsp cumin powder

Chopped parsley

Salt and pepper to taste

Sauce:

60 g (2 oz) butter

50 g (2 oz) cornflour

1 bay leaf

600 ml (2 1/2 cups) tasty chicken stock

1/4 tsp grated nutmeg

Grated Parmesan

Cut the chicken into 10 portions, place in a saucepan and pour in water to cover, add the bay leaves and the chicken cube and simmer for 20 minutes.  

Then cut the celery and carrots into three large pieces and drop them in the saucepan with the chicken and continue simmering for 30 minutes or until the chicken is tender. 

Strain the chicken and vegetables and reserve the chicken and the stock, 1 litre for the rice and 500 ml (2 cups) for the sauce.   Saute the rice in 1-2 tbsp of olive oil for 2 minutes.  Pour in the brandy and add 1 litre of the stock.  Lower the heat and simmer for 25-30 minutes until the rice has absorbed the stock, stirring occasionally. 

Remove the skin and bones from the chicken and place them with the vegetables in a bowl.  Add the butter, grated cheese, sweet pepper flakes, peas, lemon zest and juice, cumin powder, parsley, rice and salt and pepper to taste and mix thoroughly.

Spoon the chicken snd rice mixture in a mould pressing with a spoon so that all the ingredients stick together.  Cover with cling film and refrigerate for 3 hours at least.

For the sauce, saute the cornflour in butter, add the bay leaf and stir well for 4-6 minutes.  Pour in the stock, stirring constantly until the sauce bubbles and thickens. Stir the grated nutmeg and transfer it to a bowl.  

Heat the mould over simmering water until piping hot. Reverse the chicken and rice on a heated dish and serve with extra sauce and sprinkled with grated Parmesan