Stifatho is a dish that the Ionian Islands love to make. Usually it is made with rabbit or hare. Here I tried to recreate the Rabbit Stifatho by using Chicken. Stewed in the slow cooker for 6 hours and served with a Greek Salad of tomatoes, onions and cucumbers
1 whole chicken - cut up into breasts, thighs and legs
2 tbsp oil
3 small-medium onions
12 oz of baby bella mushrooms stemmed and halved
6 oz of Malbec
1 1/2 cups of veggie broth
14 oz can of crushed tomatoes
oregano
celery salt
black pepper
3 cloves of garlic
Put it into slow cooker
cook on low for 6 hours
This blog is a collection of recipes I have developed. Usually a twist on a traditional dish, I try to challenge conventions of the home kitchen. My goal is to invite you to challenge your own kitchen and make cooking for yourself and others fun.
Showing posts with label Greece. Show all posts
Showing posts with label Greece. Show all posts
Tuesday, January 28, 2014
Sunday, July 3, 2011
Berry Skorthato: New England Summer Twist on a Greek Favorite
Skorthato is a traditional Greek Chicken and Potato dish. In a flavorful explosion of Mediterranean flavor, one mixes lemon, garlic and oregano over chicken and potatoes. Only the Ionian favorite, Stifatho, can challenge as my most loved Greek dish.
However, the use of the lemon seems incompatible with New England Summer for me. In Kefalonia, we had a lemon tree outside out house and in Corinth, lemon and orange trees lined the main roads and the town square. The use of lemon and the dish are distinctively tied to the area. So I asked, what New England summer flavor can challenge this. Blackberries and raspberries are the answer!
Berry Skorthato
Ingredients
1.5 lb of Gourmet Red Potatoes (These PEI perfect sized potatoes replace the Greek yellow finger potatoes
Half pint of raspberries
Half pint of blackberries
3 Tablespoons of Pomegranate molasses
1 Tablespoon of Balsamic vinegar
1/4 cup of Shiraz
1 shot Sour Cranberry Schnapps
1 Medium red chili pepper - chopped
2 lbs of chicken - in pieces
1/2 - 1 lb chopped vegetables - chopped
1. Bring potatoes to a boil; continue to boil for 15-20 minutes
2. Preheat oven to 350 F (175 C)
3. In a bowl grind together blackberries and raspberries
4. Add molasses, balsamic, Shiraz, schnapps and chili pepper to berries
5. Lay pieces of chicken about a 9x13 baking pan
6. Rub chicken with half of berry mixture
7. Halve potatoes and place about the chicken - filling up the pan
8. Place chapped vegetables atop chicken and potatoes
9. Pour remainder of berry mixture evenly over the top of potatoes
10. Cover in tin foil
11. Bake 35-45 minutes
However, the use of the lemon seems incompatible with New England Summer for me. In Kefalonia, we had a lemon tree outside out house and in Corinth, lemon and orange trees lined the main roads and the town square. The use of lemon and the dish are distinctively tied to the area. So I asked, what New England summer flavor can challenge this. Blackberries and raspberries are the answer!
Berry Skorthato
Ingredients
1.5 lb of Gourmet Red Potatoes (These PEI perfect sized potatoes replace the Greek yellow finger potatoes
Half pint of raspberries
Half pint of blackberries
3 Tablespoons of Pomegranate molasses
1 Tablespoon of Balsamic vinegar
1/4 cup of Shiraz
1 shot Sour Cranberry Schnapps
1 Medium red chili pepper - chopped
2 lbs of chicken - in pieces
1/2 - 1 lb chopped vegetables - chopped
1. Bring potatoes to a boil; continue to boil for 15-20 minutes
2. Preheat oven to 350 F (175 C)
3. In a bowl grind together blackberries and raspberries
4. Add molasses, balsamic, Shiraz, schnapps and chili pepper to berries
5. Lay pieces of chicken about a 9x13 baking pan
6. Rub chicken with half of berry mixture
7. Halve potatoes and place about the chicken - filling up the pan
8. Place chapped vegetables atop chicken and potatoes
9. Pour remainder of berry mixture evenly over the top of potatoes
10. Cover in tin foil
11. Bake 35-45 minutes
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