Poulet a la Grecque

    Poulet a la Grecque

    (17)
    40min


    17 people made this

    About this recipe: This Greek-style recipe was given to me by a French woman. It's very flavourful, combining traditional Mediterranean ingredients with a classic French sauce.

    Ingredients
    Serves: 6 

    • 1/2 cup (60g) plain flour for coating
    • 1 pinch salt and pepper
    • 680g bone-in chicken parts
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 2 shallots, chopped
    • 1 medium onion, chopped
    • 2 cloves garlic, chopped
    • 3 medium fresh tomatoes, chopped
    • 2 cups (500ml) white wine
    • 2 pinches saffron threads
    • 1/2 teaspoon curry powder
    • 1 teaspoon caster sugar
    • 3/4 cup (120g) raisins
    • 1 pinch salt and black pepper to taste

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season flour with salt and pepper; coat chicken pieces with seasoned flour.
    2. Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
    3. Stir in shallots, 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, and 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 US | 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 US | 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 US | Canada)

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