Adapted from two recipes of Argyro Barbarigou,
a prominent Head Cook and restaurateur
Check out her site Argiro for more delicious recipes
a prominent Head Cook and restaurateur
Check out her site Argiro for more delicious recipes
Ingredients (for 4-6 people):
1 whole chicken, about 1.500gr
1/2 tea-cup of olive oil
250gr. of peas (fresh or frozen)
1Kg of fresh beans
1 large yellow onion, grated
2 cloves of garlic, cut in thin slices
5-6 large ripe but firm tomatoes, finely chopped
1 large carrot, cut in cubes
1 tbsp of tomato paste
1 tsp of sugar
1 small glass of red dry wine (optional -my addition)
half a bunch of flat-leaf parsley, finely chopped
salt
pepper
Method:
Ask your butcher to prepare the chicken for you cutting it into 6 portions.
In a wide (but not too deep) pot warm the oil on medium-high heat and sauté the chicken pieces until they are nicely browned on all sides. Add the onion, the carrot and the garlic and sauté for another for 2-3 minutes, stirring with a wooden spoon. Pour over with the wine and leave for a bit to allow the alcohol to evaporate.
Then add in the pot the tomatoes, the tomato paste and the sugar. Turn the heat to medium, cover with the lid and cook the chicken for 45-50 minutes or until it softens. ***Add some water if needed and continue cooking.
Clean the beans cutting off their ends and discard the strings if there are any. If they are too long cut in half and rinse well under running water. Accordingly clean the peas off their pods, but do it closer to the time you are ready to use them.
When the chicken is half-cooked (after the first 50 minutes) add in the pot the beans and the peas and season with salt and pepper. Continue cooking for another 30-35 minutes until the chicken is fully cooked and the vegetables nice and tender with a rather thick-ish sauce left in the pot.
Towards the end of cooking add the parsley and gently stir.
1 whole chicken, about 1.500gr
1/2 tea-cup of olive oil
250gr. of peas (fresh or frozen)
1Kg of fresh beans
1 large yellow onion, grated
2 cloves of garlic, cut in thin slices
5-6 large ripe but firm tomatoes, finely chopped
1 large carrot, cut in cubes
1 tbsp of tomato paste
1 tsp of sugar
1 small glass of red dry wine (optional -my addition)
half a bunch of flat-leaf parsley, finely chopped
salt
pepper
Method:
Ask your butcher to prepare the chicken for you cutting it into 6 portions.
In a wide (but not too deep) pot warm the oil on medium-high heat and sauté the chicken pieces until they are nicely browned on all sides. Add the onion, the carrot and the garlic and sauté for another for 2-3 minutes, stirring with a wooden spoon. Pour over with the wine and leave for a bit to allow the alcohol to evaporate.
Then add in the pot the tomatoes, the tomato paste and the sugar. Turn the heat to medium, cover with the lid and cook the chicken for 45-50 minutes or until it softens. ***Add some water if needed and continue cooking.
Clean the beans cutting off their ends and discard the strings if there are any. If they are too long cut in half and rinse well under running water. Accordingly clean the peas off their pods, but do it closer to the time you are ready to use them.
When the chicken is half-cooked (after the first 50 minutes) add in the pot the beans and the peas and season with salt and pepper. Continue cooking for another 30-35 minutes until the chicken is fully cooked and the vegetables nice and tender with a rather thick-ish sauce left in the pot.
Towards the end of cooking add the parsley and gently stir.
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