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- 3 chickens, cut up
- 2/3 cup olive oil
- 7 onions, cut into Cs
- 2 580-gram cans 28Bx tomato concentrate
- 1 750-ml bottle dry white wine
- 3 liters sliced fresh mushrooms (4 little baskets where I live)
- Chili peppers to taste, minced
- 2 soup spoons dried oregano
- 2 dried bay leaves
- 1 liter boiling water
- 12 slices of ordinary ready-sliced commercial rye bread, made into toast
- 12 hard boiled eggs
- 1 cup pitted and halved marinated or dried Greek-style black olives, for garnish
- Lightly brown the chickens. Set aside, separating the white meat parts from the dark meat parts.
- Lightly brown the onions over a medium flame. Set aside.
- Lightly brown the mushrooms over a medium flame.
- Mix in the tomato concentrate, wine, oregano, bay leaves, and water. Bring to a boil, then simmer for 1/2 hour.
- Mix in the onions, and simmer for an additional 1/2 hour.
- Mix in the dark meat pieces of the chicken and simmer for 10 minutes.
- Mix in the light meat pieces of chicken, and simmer for another 25 minutes, or until the dark meat tests as done.
- Cut the eggs lengthwise in half. Cut the toast slices in half. Put one of the egg halves, cut side down, in the middle of each toast half.
- Pile the chicken, covered by some of the sauce, into the middle of a serving platter.
- Surround the chicken with the toast-and-egg slices, covered by the sauce.
- Sprinkle the olives over the chicken and the egg toasts as a garnish.
- Serve with rice and pass additional sauce.
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