Greek Chicken in White Wine

    (17)
    50 minutes

    Bone in chicken pieces are dusted with flour then braised in white wine, saffron, curry powder with tomatoes and onions in this Greek inspired chicken dish.


    17 people made this

    Ingredients
    Serves: 6 

    • 1/2 cup (60g) plain flour, for coating
    • salt and pepper, to taste
    • 680g bone-in chicken parts
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 2 eschalots, diced
    • 1 onion, diced
    • 2 cloves garlic, diced
    • 3 medium fresh tomatoes, diced
    • 2 cups white wine
    • 2 pinches saffron threads
    • 1/2 teaspoon curry powder
    • 1 teaspoon white sugar
    • 3/4 cup raisins
    • salt and black pepper, to taste

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Season flour with salt and pepper; dust chicken pieces with seasoned flour.
    2. Heat butter and olive oil in a large frying pan over medium-high heat. Place chicken pieces in frying pan; cook, turning once, to brown on both sides, about 6 minutes.
    3. Stir in eschalots, onions and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, salt and pepper. Cover and cook over medium heat for 12 to 15 minutes.

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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (12)

    by
    13

    I've made this recipe several times and I just love it. I did omit the raisins b/c I have this thing with hot raisins. I also used tumeric in lieu of saffron as someone else suggested. This is a regular at our house. Thanks for the recipe.  -  25 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    10

    This was a very good recipe. The raisins were a great addition, and the curry was just enough to give some flavor but not turn it into a "curry" dish. Served it with rice, steamed veggies, and bread. Family enjoyed it. I'll make it again.  -  30 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    9

    I really enjoyed this recipe, and so did my family. We didn't have white wine, so I substituted sake. I also used about a 1/4 tsp of tumeric instead of saffron threads, because I simply can't afford the saffron. My mother complained that I didn't use enough salt. I told her to add her own!  -  25 Oct 2006  (Review from Allrecipes USA and Canada)

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