Recipe Details

Summary

Name: Kotopoulo Me Elies (chicken Casserole With Olives)

Category: Greece

1 broiler−fryer chicken

3 tablespoons olive oil

2/3 cup red wine

1 stick cinnamon

3 cloves

2 whole allspice

1 bay leaf

1 (14 ounce) can tomatoes

16 black or green olives

Salt and pepper, to taste

Wash and dry chicken; season with salt and pepper and fry in the olive oil. Pour wine into the pan, add

spices, bay leaf and tomatoes. Cover and simmer for 1 hour or until the meat is tender. Add olives the

last 10 minutes, by which time the sauce should be thick. Serve with rice or pasta.