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  Chicken in White Garlic Sauce
  Chicken Pilaf - Kottopoulo pilafi
  Chicken with lemon -- Kotopoulo Lemonato
  Chicken with Okra - Kottopoula me bamies
  Chicken with Parsley in Egg Lemon Sauce
  Chicken with Peas - Kottopoula me biselia
  Rabbit with Onions - Stifado
  Roast Chicken with Noodle - Kottopoula chilopittes
  Roast Stuffed Chicken -- Kotopoylo Yemisto




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Roast Chicken with Noodle - Kottopoula chilopittes
2 each about 1 kilo (2 lbs.) Chicken
3/4 cup Margarine
1 kilo Tomatoes
3/4 kilo (1lb, 10oz.) These are special square "hilopittes" noodles found in Greek markets noodles

Clean, singe and wash the chickens well. Cut each in 4 portions and season eith salt and pepper. Wash the tomatoes and strain them through the colander. Melt the butter in a large pot. Saute a few chicken pieces at a time, on all sides, in the hot butter or margarine. Add 1/3 of the tomato paste, 1 cup of warm water and let all simmer over a medium fire for one hour and a quarter. Meanwhile, set the oven at 250 degrees. When their cooking time is completed, remove the chickens from their pot and set on a platter. Pour the sauce in the pot into a baking dish. Add the rest of the tomato paste and 2 or 3 cups of warm water. Put this in the oven to cook for 15 minutes. Next add the noodles, stirring occasionally with a fork, and let them bake in a medium oven for 20 minutes. Stir again, lay the chicken pieces in the baking dish with the noodles and let the meal cook for a few minutes more until the noodles are completely done. Serve the meal with grated parmesan cheese. It is especially tasty in the summer, served with fresh tomatoes.


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