Greek Food, Cooking and Recipe Community

How to make Greek style chicken with peppers

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C

cubrinj

Active member
This is sooooo good for when I like to switch it up sometimes

Add chicken, garlic, oregano, and white wine to a bowl. Cover with plastic wrap and refrigerate for two hours. When the two hours are up, remove the chicken from the bowl and pat dry with paper towels.

Place a large, deep pan over a burner that has been set to medium-high heat and let set for about a minute or two. Add olive oil and brown a few pieces of the chicken on one side. This should take about 3 minutes. Flip the chicken and brown the other side. Work in batches until all the chicken is browned. Place the chicken on a plate and set aside.

Add onion to the pain and lower the heat to medium. Let the onion sautee for about five minutes, scraping the bottom of the pan to remove the brown bits as you do. Add the chicken back to the pan and sprinkle with salt and pepper. Add the wine, parsley, bay leaf, chicken stock, roasted peppers, and tomatoes.

Cover the pan and let the mixture come to a boil over medium-high heat. Reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is cooked all the way through and tender.

This is what it looks like
Chicken-With-Peppers-720x480.jpg
 
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Bougatsa Recipe - Delicious Breakfast!

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Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.
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