Poulet a la Grecque

Poulet a la Grecque

12
librarylady 1

"This Greek-style recipe was given to me by a French woman. It's very flavorful, combining traditional Mediterranean ingredients with a classic French sauce."
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Ingredients

50 m servings 502 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season flour with salt and pepper; coat chicken pieces with seasoned flour.
  2. Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
  3. Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

Reviews

12
  1. 17 Ratings

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Most helpful positive review

I've made this recipe several times and I just love it. I did omit the raisins b/c I have this thing with hot raisins. I also used tumeric in lieu of saffron as someone else suggested. This is a...

Most helpful critical review

Pretty easy to make, all things considered. Came out a lot sweeter than I thought and than I liked. There was too much liquid after I added the wine, so I ended up boiling it uncovered for 15-20...

I've made this recipe several times and I just love it. I did omit the raisins b/c I have this thing with hot raisins. I also used tumeric in lieu of saffron as someone else suggested. This is a...

This was a very good recipe. The raisins were a great addition, and the curry was just enough to give some flavor but not turn it into a "curry" dish. Served it with rice, steamed veggies, and...

I really enjoyed this recipe, and so did my family. We didn't have white wine, so I substituted sake. I also used about a 1/4 tsp of tumeric instead of saffron threads, because I simply can't af...

This recipe is wonderful! the whole family loved it and it was fairly easy to make (my 11 year old daughter made it for us) and it was delicious.

Wonderful flavor in this one. Stick to the recipe and you will look like a pro.

Pretty easy to make, all things considered. Came out a lot sweeter than I thought and than I liked. There was too much liquid after I added the wine, so I ended up boiling it uncovered for 15-20...

A very tasty and easy recipe. Try adding 1/3 cup brown sugar to the flour in the coating. Adds a sweet kick that is surprising and good.

This recipe is really good, try it!! I put in black truffle butter instead of regular and it turned out great.

What a great combination of flavors!