Ingredients
- 4 + SERVINGS
- Although the method is very similar to the classic marinated and fried chickens of France, the marinade here has a particularly Greek aroma with its oregano, juniper berries, and coriander seeds.
- 1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup dry white wine
- 2 large garlic cloves, minced
- 1 small onion, thinly sliced
- 1 bay leaf, crumbled if dried, chopped if fresh
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed
- 6 coriander seeds, crushed
- Black pepper
- Salt
- 1 cup all-purpose flour
- Olive or peanut oil (or a combination), for frying
- Parsley or fresh oregano sprigs and 1 1emon cut into wedges, for garnish
- The marinade is also lovely on grilled chicken.
Preparation
Step 1
Wash the chicken and pat dry.
Put them in a large non-reactive glass or stainless steel bowl.
In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper.
Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade. Cover and refrigerate, marinating for 2 hours or overnight.
Drain the chicken, pat dry, and sprinkle liberally with salt.
Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag.
Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep.
Over medium-high heat, bring the oil to 375F (hot but not smoking).
Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated. Shake off the excess flour and slip the chicken into the hot fat
Fry until the bottom is sealed and beginning to color, about 4 minutes.
Turn, and brown the second side. Reduce the heat to medium (325F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.
Lift the chicken from the fat and drain well on a wire rack.
Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.