I received this Greek-inspired dish from a French woman. It has a rich flavor since it combines typical French sauce with ingredients from the Mediterranean region.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup all-purpose flour for coating
- 1 pinch salt and pepper
- 1 ½ pounds bone-in chicken parts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 medium fresh tomatoes, chopped
- 2 cups white wine
- 2 pinches saffron threads
- ½ teaspoon curry powder
- 1 teaspoon white sugar
- ¾ cup raisins
- salt and black pepper to taste
Instructions
- Season flour with salt and pepper; coat chicken pieces with seasoned flour.
- 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
| Calories | 502 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 120 mg |
| Sugars | 17 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Sooo delicious. Came together very quickly also. I did not have shallots, but did use more garlic. Also instead of two cups white wine, I used one cup of white cooking wine and one of homemade turkey broth. I did not cover while simmering, my sauce was still soupy a bit, but delicious. Loved the raisins, will make this again…
Wonderful! Only change I made was 2 cans of diced tomatoes instead of chopping my own. Hubby and I were both impressed and will DEFINITELY make it again! Enough sauce to serve over brown rice or quinoa too- thank you for this one!
Chicken was very juicy, but I expected more flavor. The rice complimented the entree nicely, although I added extra curry powder for additional flavor. Next time I’ll add the curry powder to the chicken during the coating stage; also going to add more salt and pepper during the process in order to improve the flavor. Overall, it was easy and something I’d be willing to make again. I rate this 3.5 stars.
This recipe is really good, try it!! I put in black truffle butter instead of regular and it turned out great.
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.
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 min. I liked the saffron flavor. Overall, a good dish, but again just too sweet for me.
What a great combination of flavors!
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! 😉
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.
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.
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.