Name: Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato
Yield: Serves 4 to 5
Ingredients: 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

Image may contain Food Fried Chicken and Nuggets

Greek Marinated Fried Chicken - Kotopoulo Tiganito MarinatoCookbook cover image courtesy of Random House

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. The marinade is also lovely on grilled chicken.

Notes:

The Greeks also half-fry and bake this chicken, which is a good way to prepare it when you have company or are preparing another dish that will require all of your attention. Position a rack in the center of the oven and preheat the oven to 350°F. Fry the chicken in step 4 until it is lightly browned on both sides, about 3 minutes per side. Transfer it to a baking sheet and bake it in the center of the oven until the chicken is cooked through, about 45 to 50 minutes.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.