greekfood Newsletter

Greek Food

July 13 2006 Greek Food Newsletter

This is a fairly common dish in Greece, but not often seen outside that country. I first had it in the Plaka in Athens, where it became one of my all-time favorite chicken dishes. If you want to have it Greek style, serve it after it cools a little and with a side of French fries.

Kota Riganati – Greek Chicken with Oregano and Potatoes

3 lbs boneless chicken - thigh or breast or a combination
1/3 cup extra virgin olive oil
4 Tbs unsalted butter
1/2 cup water
Juice of 1 lemon
3 garlic cloves, minced
2 tsp oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 medium potatoes cut in to quarters

Arrange the chicken pieces in a large baking pan. Mix the remaining ingredients, except the potatoes, in a small bowl and pour over the chicken. Cover with aluminum foil and marinate in the refrigerator overnight (note, if you are in a hurry feel free to skip the marinate step). Remove from the refrigerator about 1 hour prior to cooking.

Preheat the oven to 450 degrees. Remove the foil (retain) and bake briefly until the chicken lightly browns. Reduce the heat to 350 degrees. Add the potatoes to the pan, re-cover with the foil, and bake for 1.5 hours basting occasionally.

Serve with additional lemons.

Serves 6.

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