Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Frying or roasting chicken* 1/4 c -Water to mix w tomato paste
1 Lemon (juice only) 1 Large stick cinnamon
4 tb Sweet butter oil, mixed 3 Whole cloves
1/2 c Dry white wine (optional) Salt freshly ground pepper
1 1/2 lb Peeled, chopped tomatoes Fresh parsley or watercress
1 tb Tomato paste; mixed w/ water

*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all
over with lemon juice. Allow to stand while heating the butter and
oil in a heavy braising pot. Slip the chicken into the fat and cook
over medium heat, turning with tongs to avoid pricking the flesh;
saute until light chestnut in color. Heat the wine in a small pan,
pour over the chicken, shake the pan, and continue cooking over low
heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover. Simmer over the lowest
possible heat for 1-1/2 hours, or until the chicken is tender and the
sauce thick. Or, transfer to a medium slow oven (325 F) to complete
the cooking. Season with salt and pepper. Serve warm over cooked
grain or mashed potatoes with green raw or cooked vegetables and
chilled wine. Garnish with parsley or watercress.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

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