MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Chicken Stew
 Categories: Chicken, La times
      Yield: 8 servings
 
    1/2 c  Flour
  1 1/4 ts Salt
  1 1/4 ts Freshly ground pepper
      2 ts Dried oregano leaves
      6 lb Chicken (2); cut into
           - 8 pieces ea
  3 1/2 tb Olive oil; divided
      3    Onions; thinly sliced
  1 1/2 ts Garlic; minced
      1 c  Celery; thinly sliced
      1 c  Carrots; thinly sliced
    1/2 c  Dry white wine
 14 1/2 oz Can diced tomatoes with no
           -salt
 14 1/2 oz Can low-salt chicken broth
      2 tb Tomato paste
     12    Kalamata olives
    1/3 c  Parsley; minced,
           -mixed with:
      1 ts Dried oregano leaves
    1/2 c  Feta cheese; finely crumbled
 
  I have tried this recipe using chicken without the skin but it
  wasn't as flavorful as this version. Be sure to use dried oregano
  flakes with an intense fragrance.
  
  Active Work Time: 40 minutes
  Total Prep Time: 1 hour 45 minutes + 24 hours chilling
  
  Heat the oven to 375°F. Set aside a 4 qt casserole or baking dish.
  
  Combine the flour, salt, pepper, and oregano in a large plastic
  food bag. Coat a few chicken pieces at a time, shaking off the
  excess.
  
  Heat 1-1/2 tb of oil in a large nonstick skillet over medium-high
  heat. When the oil is hot, brown the chicken on all sides in
  2 batches without crowding, about 6 minutes. As the pieces are
  browned, transfer to the reserved casserole. Repeat the process
  until all the chicken is browned, adding more oil as needed
  [reserve 1/2 tb]. Add any remaining seasoned flour to the casserole.
  
  Add the reserved 1/2 tb of oil to the same skillet over medium-high
  heat. When hot, add the onions, garlic, celery, and carrots. Cook,
  stirring often, until the onions are soft, about 8 minutes. Add the
  wine, tomatoes, broth, tomato paste, and olives. Stir well. Bring
  to a boil, then pour over the chicken, making sure the ingredients
  are well distributed.
  
  Bake, covered [with foil or casserole cover], 1 hour. Use tongs to
  move chicken from bottom to top. Bake, uncovered, about 30 minutes
  more. There should be lots of sauce [for spooning over the macaroni
  side dish]. Cool, then refrigerate up to 3 days, covered airtight.
  
  To serve, skim any congealed fat off the surface. Reheat, covered,
  at 350°F until bubbling, about 45 minutes.

  Taste; adjust seasonings. Serve over hot macaroni, spooning on
  extra sauce. Sprinkle with the parsley mixture and Feta Cheese.
  
  Makes 8 servings.

  Per serving: 567 calories; 1,019 mg sodium; 136 mg cholesterol;
  38 mg fat; 17 g carbs; 36 g protein; 3/77 g fiber.
  
  Sides:  Macaroni with Fresh Dill and Green Onion Butter
  
  Comments:
  Here is a satisfying company meal that makes you glad you've cooked
  at home rather than gone out to eat.

  The Greek Chicken Stew, a simple, robust dish of chicken, tomatoes,
  herbs, and Kalamata olives, simmers in the oven with little
  attention from the cook.  Make it a day or two ahead so the flavors
  can develop. Served with short macaroni with fresh dill and green
  onion butter, it's real comfort food.

  For dessert, brush halved pears with 1/2 c honey, 2 tb butter, 2 ts
  lemon juice, 1 ts cinnamon and 1/4 ts nutmeg and bake at 400°F
  until tender, 20 to 25 minutes, basting twice. Scoop out the seeds
  and fill with walnuts toasted 5 to 6 minutes at 350°F; serve with
  ice cream.
  
  Source: LA Times Food Section, Wednesday, February 14, 2001,
  Good Cooking column by Abby Mandel
  
  From: Connie Simien
  Date: 02-24-01
 
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