CHEF and blogger Paul James writes for our paper.
I PUT this recipe on my website but jokingly I got slaughtered because I used my own version of non-Alcoholic ouzo.
So I’m not taking the chance with you wonderful readers of this newspaper!
Fingers crossed that we may get some normality back with the travel restrictions being lifted in the future months, so I will definitely be looking at visiting Corfu.
I know I keep going on about this Greek island but I’m not apologising – I adore the place.
Now there are many versions of Methismeno kotopoulo / drunken chicken, but as long as it involves using alcohol just go with it.
I’m not making that mistake again.
There are many varieties of this dish, not only in Greece but also in China and Latin America.
The fact that I’m using boneless chicken thighs instead of chicken breast cut up and then marinated in ouzo is because I wanted to utilise the skin and make it lovely and crispy.
Just perfect for sitting overlooking the harbour in Kassiopi with a cool beer or (in the absence of foreign travel), a picnic in the park.
Click here for more on Paul’s blog.
GREEK DRUNKEN CHICKEN WITH OUZO
Ingredients (serves two)
6 boneless chicken thighs.
1 tbsp of Greek olive oil
1 medium onion sliced
1 tbsp of oregano
1 tsp of paprika
Salt and Pepper to season
300 ml of ouzo
100 ml of water
Method
1. Start by adding the thighs to a hot frying pan with a little olive oil.
2. Sauté the chicken until it’s browned on all sides, reduce the heat and add the onions, oregano and paprika.
3. Gently cook until the onions are soft but not burnt.
4. Transfer all the Ingredients to an ovenproof dish and add the ouzo and water until it comes up to no more than halfway up the chicken.
5. Cover with a tight fitting lid or tin foil.
6. Cook in a preheated oven at 180c for 40 minutes, keep checking occasionally in case the cooking liquid doesn’t go dry, just add water or ouzo if preferred if it does.
7. After 40 minutes, remove the lid and cook until the skin is crispy and the chicken is cooked thoroughly.
8. Remove from the oven and let the chicken cool down.
9. Serve with some lemon infused Greek potatoes.
Relax and enjoy!
