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Poulet a la Grecque

Poulet a la Grecque

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librarylady

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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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

NICKELFISH27
13
2/25/2007

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.

wjhgsimon
10
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.

Cal
9
10/25/2006

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! ;)