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Chicken Fournisto (M, KLP, TNT)
Source: "Simply Mediterranean Cooking," by Byron Ayanaglou
Serves: 4

4 medium potatoes, about 1 lb./500g
1 yam or sweet potato, scrubbed
1 tablespoon vegetable oil/15ml
4 chicken legs with thighs attached; 2-1/2 to 3 lbs/1.5kg
1 medium onion, peeled and quartered
4 cloves garlic, peeled
1 green pepper, trimmed and quartered
6 plum tomatoes, quartered
1 cup boiling chicken stock/250ml
2 tablespoons lemon juice/25ml
1 tablespoon sweet paprika/15ml
1 teaspoon dried oregano/5ml
1 teaspoon granulated sugar/5ml
1/2 teaspoon salt/2ml
1/4 teaspoon ground black pepper/1ml
Few sprigs fresh parsley, chopped

Large roasting pan with lid. Preheat oven to 425°F/220°C.

Bring a pot of water to a boil. Add whole potatoes and yam; reduce heat to medium and cook for 7 minutes or until barely pierceable. Drain, cut into quarters and set aside.

Spread oil over bottom of roasting pan. Add chicken legs, potatoes and yams, more-or-less in a single layer (a little overlapping is fine).

Fit onion, garlic and green pepper i empty spots. Distribute tomatoes over everything.

Stir together boiling chicken stock, lemon juice, paprika, oregano, sugar, salt and pepper. Pour one-half of mixture evenly over the chicken and vegetables (reserve the rest of the stock). Cover roasting pan. Bake undisturbed for 30 minutes.

Remove pan from oven. Toss and turn vegetables and baste chicken with the juices. Return to oven and bake, uncovered, for 15 minutes. Remove from oven and reduce oven temperature to 350°F/180°C.

Bring the remaining stock to a boil; pour over chicken and stir. Return to the oven and let bake, uncovered, for 30-45 minutes or until the sauce is reduced and the chicken is falling off the bone. Remove from oven and let rest, covered, for 5-10 minutes. Garnish with parsley and serve.

Poster's Notes:
I'm making the following for Passover, which I've doubled. It freezes fine, even with the potatoes, because it's almost like a chicken stew. Very good!

Posted by Jane Kramer

Nutritional Info Per Serving: N/A