GreekFoodTv☼ Chicken Braised with Feta and Green Olives
Chicken, Greek olives, and feta are a great combination, all cooked with PDOextra virgin Greek olive oil. To see recipe, press more. Chicken Braised with Feta and Green Olives 4 servings 6 Tbsp./90 ml extra-virgin Greek olive oil ¾ pound/400 g. small white stewing onions, peeled and whole 1 medium-size frying chicken (3-4 pounds/1/2 — 2 kilos), washed and quartered Flour seasoned with a bit of salt and pepper, for dredging 4-6 plum tomatoes peeled, seeded, and chopped 1-2 Tbsp./15-30 ml quality red wine vinegar 1 Tbsp. tomato paste 2 tsp. dried oregano Salt to taste 1/2- ¾ cup water 350 g. pitted, rinsed green olives 300 g. hard feta cheese, crumbled For the Greek Fries (optional) 6-8 potatoes suitable for frying, peeled and cut into thick sticks 2 cups extra-virgin Greek olive oil, for frying Salt and dried oregano for garnish Grated kefalotyri cheese, for garnish (optional) 1. In a large heavy skillet or Dutch oven, slowly heat the olive oil. Place onions in the skillet and sauté until translucent and slightly colored. Empty the onions in a bowl and set aside. Don’t throw away the oil. 2. Place the skillet back on the stove. Add more olive oil if needed. Dredge chicken lightly in seasoned flour. Shake off the excess flour. Brown the chicken by placing a few pieces at a time if necessary in the skillet and turning them frequently. (If there is more than one batch, set the pieces aside until all of the chicken is browned.) 3. Pour tomatoes over mixture, add red wine …
GreekFoodTv☼ – Diane Working On Menu Selection – Pylos Restaurant
Diane Working On Menu Selection at Pylos Greek Restaurant, New York City www.pylosrestaurant.com PYLOS honors the breadth of traditional Greek cuisine by bringing fresh, wholesome cooking from all regions of Greece to an elegant, contemporary and comfortable setting in the East Village. We introduce our consulting chef, Diane Kochilas, the world’s foremost authority, teacher and award winning author on Greek cuisine. Among the ruins of ancient Greece were items such as clay pots that revealed many clues to daily Hellenic life. PYLOS (pronounced Pee-’los) – the root word that includes things of clay – celebrates these prosaic artifacts we now recognize as great art. PYLOS honors traditional Greek cuisine by bringing fresh, wholesome cooking from all regions of Greece to the East Village. PYLOS is conveniently located in the heart of the East Village in New York City at: 128 East 7th Street (between Avenue A and First Avenue) New York, NY 10009, USA Telephone, (1) 212 473.0220 Fax, (1) 212 473.6433 Email, info@pylosrestaurant.com This is the Greek Food Channel www.dianekochilas.com Come tovisit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and …