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Greek Chicken Stifado
Serves 6

1/3 cup minced fresh parsley
2 Tbsp grated lemon rind
2 Tbsp minced fresh dill
3 cloves garlic, minced

1 Tbsp olive oil
1 chicken, cut into 8 pieces
pinch salt and pepper
1 onion, slivered
2 sweet red peppers, slivered
2 cloves garlic, slivered
1 can stewed tomatoes
1/2 cup Kalamata or other black olives
1/3 cup dried currants
1 Tbsp lemon juice
1 tsp dried oregano
1 tsp mint

For gremolata, combine parsley, lemon rind, dill and garlic, cover
and refrigerate for up to 3 hours.

In large skillet, heat oil over medium-high heat. Cook chicken in
batches, for about 5 minutes or until browned. Arrange, skin side
up, in 13 x 9 inch baking dish, sprinkle with salt and pepper, set
aside.

Pour off all but 1 Tbsp drippings from skillet. Cook onion, red
peppers and garlic over medium heat for 5 minutes or until softened.
Spoon over chicken.

To skillet, add tomatoes, olives, currants, capers, lemon juice,
oregano and mint, bring to boil Reduce heat and simmer, stirring
occasional, for 15 minutes or until thickened, pour over chicken
Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices
run clear when chicken is pierced. Serve with Gremolada.

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