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.

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Season flour with salt and pepper; coat chicken pieces with seasoned flour.

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  • 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.

  • 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.

Nutrition Facts

501.91 calories; 24.2 g protein; 34.71 g carbohydrates; 23.58 g fat; 95.3 mg cholesterol; 119.96 mg sodium.Full Nutrition


Reviews (12)

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Most helpful positive review

Anonymous
10/30/2005
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 bread. Family enjoyed it. I'll make it again.
(10)

Most helpful critical review

MEDFORD63
02/10/2007
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 min. I liked the saffron flavor. Overall a good dish but again just too sweet for me.
(4)
17 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 5
  • 3 Rating Star 2
Tami Hodges Choate
02/25/2007
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 regular at our house. Thanks for the recipe.
(13)
Anonymous
10/30/2005
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 bread. Family enjoyed it. I'll make it again.
(10)
Anonymous
10/26/2006
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 afford the saffron. My mother complained that I didn't use enough salt. I told her to add her own!;)
(9)
Anonymous
06/17/2006
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.
(7)
Anonymous
04/21/2005
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.
(4)
jthealy
02/15/2007
Wonderful flavor in this one. Stick to the recipe and you will look like a pro.
(4)
MEDFORD63
02/10/2007
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 min. I liked the saffron flavor. Overall a good dish but again just too sweet for me.
(4)
TAP
01/13/2007
What a great combination of flavors!
(2)
Shauna
08/04/2007
This recipe is really good try it!! I put in black truffle butter instead of regular and it turned out great.
(2)