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Discussion Starter · #1 ·
Inviting a friend over who eats only chicken. So I'm thinking... Greek chicken. Not sure what that means but that brings to mind a parchment papillote of potatoes, yellow and red onions, lemon quarters, whole garlic cloves, dried oregano and crumbled feta cheese. That's as far as my imagination will go.

Now I was thinking of cooking the papillote on the bbq while the chicken slow cooks outside the papillote? I'm a bit bummed about not cooking the chicken inside the papillote which would keep its juices with the veggies... but I don't really want steamed chicken, I want it to be golden brown?

Or, maybe, I should do this in the oven, in a dutch oven? Or a gratin dish so the heat can brown the spatchcock chicken lying down on top of the veggies? Or.. in that case I could do it on the grill, an open papillote of veggies on the lower rack, catching the drippings of the chicken cooking on the upper rack above... yes that sounds good!

Any other suggestions/tips? I'm hoping you will see this post @Koukouvagia !!!
 

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Discussion Starter · #4 ·
Rosemary! I have some in my backyard. I even have thyme in my fridge. Excellent ideas. Lemon zest too.

Skin side down + indirect heat? Hmmm never done that, does the skin render like that? I usually do skin side up + indirect heat so the fat from the skin bastes the chicken. And cook very slow and low... like 2 hours at 300F or something like that (it's a grill, I'm not sure what the exact temp is).

No coals, it's a charcoal grill. /img/vbsmilies/smilies/frown.gif
 

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Discussion Starter · #5 ·
There are many ways to make a chicken Greek, but none of those ways include feta cheese sorry, it's not a traditional pairing. Keep all the other stuff, put the feta into something else. Greeks do cook "en papillote" but not chicken, only reason being that it sacrifices the crispy skin. But I've seen lots of pork/potato or lamb/potato papilotttes.

Other than that there is no wrong way to go about this. The lemon, oregano, and olive oil make this greek. Traditionally roast chicken is served with lemon roasted potatoes as a classic side dish. I like your last idea the best, spatchcocked on the grill with open tray of roasties underneath to catch the drippings. I would parboil the potatoes first since otherwise they'll take longer to cook than the chicken.

There is also another dish called Stifado you may be interested in, which is a very aromatic onion stew made with tomatoes, red wine, a little red wine vinegar, cloves, cinnamon, nutmeg, allspice, bay leaf, pepper and pearl onions with meat of choice (beef, chicken, or rabbit). It is traditionally served with french fries and crusty bread.

This also looks interesting but again I would not add the feta http://cooking.nytimes.com/recipes/12308-greek-chicken-stew-with-cauliflower-and-olives
Awesome, thanks for the ideas. I also have bay leaves in my backyard, so that will make it into the veggies. White wine maybe? This is starting to take shape.

Regarding the feta:

As young travelers, my wife and I once found ourselves looking for a room in Santorini. Seeing one of the many "room to let" signs on a greek house, we came in and asked for the price. The price was right but the room was not ready so the woman asked us to wait on an interior patio while she prepared the room. A moment after, as she was passing by, I complimented her on the wonderful smell that was coming out of her kitchen. She went straight to the kitchen and came back out serving us two beautiful plates of roast chicken, home made french fries, and crumbled feta cheese. I couldn't believe my eyes! She was willing to sacrifice some of her dish for her guests!! It was very good, and the whole experience left a strong memory in me... and I think the crumbled feta on top of the veggies is a way for me to come back to that memory.
 

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Discussion Starter · #7 ·
Sure does but the secret is when it's cooked through or close to it, you slide it over direct heat /img/vbsmilies/smilies/smile.gif.

If you go skin side up put a brick or cast iron skillet on top it should crisp nicely
I'm so used to coloring first and cooking then that I rarely cook first and color last. Not really experienced that way.

I feel so silly I just gave about 300 bricks to my neighbor because I didn't know what to do with them - now I feel like I should have kept one or two!
 

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Discussion Starter · #16 ·
It turned out great!! I'm really glad I parboiled the potatoes. About 20mn before taking it out I sprinkled some feta on top of the veggies. It didn't really melt much (the grill was rather low) and it was okay but not necessary. But the veggies and the chicken were great. 
 
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