Braised Chicken with Quince

On Chios, quinces are paired with free-range chicken; on Crete, with lamb; and on Lesbos, with veal. With quince from our trees on Kea I make a stew with the  delicious local veal shank, but I also cook pork with quince. I give any meat extra flavor by tying the cores of the fruit in cheesecloth and adding them to the cooking broth. This recipe is a somewhat faster version variation of my Veal Stew with Quince.



Serves 6 (more…)


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Chicken-Rice-Onion-Feta Pie with Olive oil-Egg Topping

Kotopita from Epirus, as we call it, is my friend Stamatia Stylou’s delicious version. Stamatia comes from Livena, a Greek village in southern Albania, or ‘northern Epirus’ as the region was called in my father’s time.  



Incidentally my paternal grandmother came from the broader area, but we have never seen her cooking or learned about any of the foods she used to prepare. She lived with my father’s sister and I don’t think I have ever seen her dressed with anything but her nightgown whenever we visited them. 

On Kea we make this delicious chicken pie with local free-range rooster—about three times the price of the supermarket chicken!



For a 15-inch round pan (serving 8-10)



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