Greek Chicken Stifado Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

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Greek Chicken Stifado
Studded with currants, capers and olives, this savory braised chicken is an easy-to-make entertaining dish
Serves 6
1 tbsp	olive oil
1	chicken, cut into 8 pieces
pinch	salt and pepper
1	onion, slivered
2	sweet red peppers, slivered
2	cloves garlic, slivered
1 can	stewed tomatoes
1/2 cup	Kalamata or other black olives
1/3 cup	dried currants
1 tbsp	lemon juice
1 tsp	dried oregano
1 tsp	mint

	Gremolada - 2/3 cup
1/3 cup	minced fresh parsley
2 tbsp	grated lemon rind
2 tbsp	minced fresh dill
3	cloves garlic, minced

-	Comine parsley, lemon rind, dill and garlic, cover and refrigerate for up to 3 hours


-	In large skillet, heat oil over medium-high heat
-	Cook chicken, in batches, for about 5 minutes or until browned
-	Arrange, skin side up, in 13 * 9 inch baking dish, sprinkle with salt and pepper, set aside

-	Pour off all but 1 tbsp drippings from skillet
-	Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened
-	Spoon over chicken

-	To skillet, add tomatoes, olives, currants, capers, lemon juice, oregano and mint, bring to boil
-	Reduce heat and simmer, stirring occasional, for 15 minutes or until thickened, pour over chicken

-	Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced
-	Sprinkle with Gremolada

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