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Greek Chicken With Olives, Carrots, Lemon and Celery
Ingrid Devilliers
3 servings
IntermediateTotal Steps
11
Ingredients
14
Tools Needed
3
Ingredients
- 3 whole chicken breasts chicken breasts, with or without skin(optional)
- 6 tablespoons whole wheat flour
- 2 teaspoons paprika
- 5 tablespoons extra virgin olive oil
- 2 medium onions, finely chopped
- 3 cloves garlic
- 4 carrots carrots, sliced
- 2 sticks celery, chopped
- 1 lemon lemon juice
- 1 1/4 cups hot water
- 2 tablespoons fresh parsley, chopped
- 12 olives black olives
- salt(optional)
- ground black pepper(optional)
Instructions
1
Step 1
Preheat the oven to 350 deg. F.
2
Step 2
Put the whole wheat flour and paprika in a zip log bag and mix them together.
3
Step 3
Put the chicken breasts in the bag and shake until the pieces are covered with the mixture.
4
Step 4
Heat the olive oil in a wide flameproof casserole.
5
Step 5
Brown the chicken pieces on both sides, then lift them out and set them aside.
6
Step 6
a few minutes
Add the onions, carrots, and celery to the remaining oil in the casserole and sauté them for a few minutes.
7
Step 7
Stir in the garlic. As soon as it becomes aromatic, return the chicken breasts to the pan.
8
Step 8
Pour the lemon juice over the mixture.
9
Step 9
a few minutes
Mix the onions, carrots, celery, and garlic with the chicken. Let it bubble for a few minutes.
10
Step 10
Then add the hot water and season with salt and pepper.
11
Step 11
Cover.
Tools & Equipment
oven
zip log bag
wide flameproof casserole