The following recipe serves twelve people generously.
- 12-15 lbs. chicken parts (legs, thighs, breasts)
- 2 cups flour
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. savory
- 1/2 tsp. rosemary
- 2 tsp. salt
- 1/4 tsp. pepper
- oil (olive) 1/4-1/2 cups, or as needed
Shake the flour with all spices listed except salt and pepper.
Then shake in the spicy flour. Heat oil until sizzling and brown
the chicken well on both sides. Set aside.
- 2 lbs. mushrooms, sliced
- 1/4 cup olive oil, or more as needed
- 6 med. onions, finely chopped
- 2 tsp. salt
- 1/4 tsp. white pepper
- 4 large cloves garlic, crushed
- 1 tsp. oregano
- 1 tsp. savory
- 1/2. tsp. basil
- 1/4 tsp. nutmeg
- 1 1/2 cup orange juice
- 1/2 cup white wine
Saute mushrooms, onions and garlic in oil until tender. Add spices,
orange juice and wine. Stir once or twice and set aside. Cook 2 1/2
cups Uncle Ben’s rice. Roast 1 cup pecans in 325 degree oven 15-20
minutes. Cool, chop coarsly and mix into cooked rice.
Divide rice into two 4 quart casseroles. Spoon one quarter of the
sauce over the rice in each casseroles. Divide chicken and lay on
mixture. Pour remaining sauce over chicken. Cover casseroles with aluminum foil and bake in 300 degree oven 1 1/2 hours or until chicken
is tender.
Credit: Friedman family of Hyde Park