Greek Chicken With Olives, Carrots, Lemon and Celery

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


6 split (3 whole) chicken breasts, with or without skin
6 tablespoons whole wheat flour
2 teaspoons paprika
2 mediums onions finely chopped
4 carrots sliced
juice of one lemon
1 1/4 cups hot water
2 tablespoons chopped fresh parsley
salt and ground black pepper


Preheat the oven to 350 deg. F. Put the whole wheat flour and paprika in a zip log bag and mix together. Put the breasts of chicken in the bag and shake the bag until the pieces are covered with the mixture. Heat the olive oil in a wide flameproof casserole and brown the chicken pieces on both sides and lift them out and set them aside. Add the onions, carrots and celery to the remaining oil in the casserole and sauté them for a few minutes. Stir in the garlic. As soon as it becomes aromatic return the chicken breasts to the pan and pour the lemon juice over the mixture. Mix the onions, carrots, celery and garlic with the chicken. Let it bubble for a few minutes and then add the hot water and season with salt and pepper. Cover




4 to 6


Wednesday, February 24, 2010 - 12:19pm

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