CHEF’S CORNER: Chicken La Grecque

Chicken La Grecque

Serves 6

½ cup all-purpose flour

1/8 tsp. salt and black pepper

1½ Tbsp. bone-in chicken parts

2 Tbsp. extra virgin olive oil

2 shallots, peeled and chopped

1 white onion, chopped

2 garlic cloves, chopped

3 tomatoes, fresh and chopped

2 cups white wine

¼ tsp. saffron threads

½ tsp. curry powder

1 tsp. granulated sugar

¾ cup raisins

Method:

Season all-purpose flour with salt and pepper.

Coat chicken pieces in the prepared flour.

Heat the butter and extra virgin olive oil in a large skilletover medium high heat.

Place chicken in skillet and cook, turning once to brown on bothsides. This will take about six minutes.

Stir in shallots, onions and garlic and cook until soft. Thiswill take about three minutes.

Stir in tomatoes and wine and bring to a boil.

Stir in saffron, curry powder, granulated sugar, raisins, andsalt and pepper to taste.

Cover and cook for 12 to 15 minutes.

Vincent Tropepe is the chef/owner at Bistro St. Germain,8303 Third Avenue.