Greek Chicken With Red Wine And Garlic Recipes

GRILLED GREEK CHICKEN WITH RED WINE AND GARLIC

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken and olives. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Discard any remaining marinade. Serve chicken with olives.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.

GREEK GARLIC CHICKEN

Steps:

• In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces., In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.

GREEK STYLE GARLIC CHICKEN BREAST

Steps:

• Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
• Preheat grill for medium heat, and lightly oil grate.
• Cook chicken on grill until meat is no longer pink and juices run clear.

GREEK CHICKEN WITH RED WINE AND GARLIC

Steps:

• Place chicken in shallow glass or plastic dish. Mix remaining ingredients except olives pour over chicken. Cover and refrigerate 1 hour.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade reserve marinade. Cover and grill chicken, skin sides down, 5 to 6 inches from medium heat 15 minutes. Turn chicken brush with marinade. Cover and grill 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with olives.1 Serving: Calories 270 (Calories from Fat 180) Fat 20g (Saturated 4g) Cholesterol 65mg Sodium 360mg Carbohydrate 3g (Dietary Fiber 1g) Protein 20g% Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 12%Diet Exchanges: 3 Lean Meat, 1 FatBetty's TipKalamata olives, known as the Cadillac of olives, are imported from Greece. The plump, purplish to black olives have a moist texture and a robust, wine-like flavor.

DELICIOUS GREEK GARLIC CHICKEN

Steps:

• Set oven to 375°F.
• Grease a 17 x 12-inch baking dish.
• In a bowl mix together minced fresh garlic, lemon juice, olive oil, dried oregano, black pepper and salt; rub the garlic mixture evenly over the chicken.
• Cover and refrigerate for 1 hour (no more than 1 hour!).
• Place the chicken on the baking sheet cut side down in a single layer.
• Bake for about 1 to 1-1/2 hours or until the skin is well browned and the chicken is cooked, basting with the pan juices every 15 minutes the last 30 minutes of baking time.
• Transfer to a warm platter; skim off the fat from the drippings.
• Add in 1/2 cup boiling water or hot chicken broth to the pan; stir to loosen the browned bits, then pour the sauce into a bowl.
• Scatter chopped parsley over the chicken, then drizzle the sauce over the chicken.
• Delicious!

GREEK CHICKEN WITH RED WINE AND GARLIC

Steps:

• Place chicken in a shallow glass or plastic dish.
• Mix the next 5 ingredients together; pour over chicken.
• Cover and refrigerate 1 hour.
• Brush grill rack with vegetable oil.
• Heat coals or gas grill for direct heat (medium heat).
• Remove chicken from marinade (reserve marinade).
• Place chicken on grill, skin sides down; grill 5-6 inches from medium heat for 15 minutes.
• Turn chicken, brush with marinade; cover and grill 20-40 minutes longer, brushing occasionally with marinade, until juices run clear.
• Discard any remaining marinade.
• Serve chicken with olives.