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September 2018

Casserole Recipes

Stuffings Recipes

Roast Goose with Stuffing Kjwt81a

Roast Goose with Stuffing Kjwt81a Recipe
1 ea Goose (9 12 lb Canadian wil 1 ea Tart apple peeled and diced 10 ea Dried figs cut in 1/4's P...

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Kotopoulo Kapanici Recipe

Kotopoulo Kapanici recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kotopoulo Kapanici recipe  PDF


4 Chicken pieces, skinned
Salt and freshly ground pepper 3 tb Olive oil
1 tb Butter
1 sm Onion, chopped
3 Garlic cloves, crushed
1/2 c Dry white wine
1 lb Ripe tomatoes, peeled,
seeded and chopped 1 tb Tomato paste
1 Cinnamon stick
4 Cloves
6 Allspice berries
1 c Water
6 oz Artichoke hearts, drained
(optional) 1 tb To 2 tb chopped fresh
parsley or cilantro Servings: 4 Sprinkle the chicken liberally with salt and pepper. Heat the oil with the butter in a large casserole, add the chicken and fry over moderate heat for about 5 minutes until browned on all sides. Remove from the pan with a slotted spoon and set aside. Add the onion and garlic to the pan and fry gently for about 5 minutes until soft. Return the chicken to the pan, pour in the wine, then add the tomatoes and tomato paste and mi well. Let the mi ture bubble for a few minutes. Meanwhile, pound the spices with a pestle in a mortar. Add to the casserole with the water and stir well to mi . Cover the pan and simmer for about 45 60 minutes until the chicken is tender. Add the artichokes (if using) about 10 minutes, before the end of cooking time, to heat through. Taste and adjust seasoning, stir in the parsley or cilantro and serve immediately. Posted by Linda Davis

Kotopoulo Kapanici recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
354 people have voted
Last Reviewed on 2018-09-26



Wednesday, Sep 26 2018 Download & Print Kotopoulo Kapanici recipe  PDF   Casserole recipes RSS   Thumsb up

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2 lb Large baking potatoes 6 c Vegetable broth 6 lg Leeks(about 2 1/2 3) white Parts only 1/2 ts Fresh ground white pepper 1 c Non fat yogurt or evaporated Skim milk 1/4 c Red salmon roe caviar 1/4 c Snipped fresh chives Preheat oven to 400deg. Bake potatoes on the floor of the oven, turning once, for 1 hour or until they are soft when pressed. Cut the cooked potatoes in half and scoop out the flesh. Cut leeks in half lengthwise, wash throughly to get out all sand and grit and chop coarsely. In a large saucepan, bring the broth to a boil over moderately high heat. Add t...

Cooking Magazines: Baked Potato Recipes » September 2018   Baked Potato recipes RSS   Thumsb up

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