Name: Greek Chicken Stifado
Ingredients: 1/3 cup minced fresh parsley; 2 Tbsp grated lemon rind; 2 Tbsp minced fresh dill; 3 cloves garlic, minced; 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

Greek Chicken Stifado

Ingredients

1/3 cup minced fresh parsley
2 Tbsp grated lemon rind
2 Tbsp minced fresh dill
3 cloves garlic, minced
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

Instructions

Serves 6. For gremolata, combine 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 x 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. Serve with Gremolada.