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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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Rabbit with Onions - Stifado
1 about 2 kilos Rabbit
1 1/2 kilos small or pearl onions Onion
2 cups Olive Oil
1 bulb Garlic
1 -2 cups Vinegar
3/4 kilo (1lb.10oz.) or 1/2 tablespoon tomato paste Tomatoes
2 -3 Bay Leaf
1 sprig Rosemary

Cut the rabbit in pieces. Place in a bowl, sprinkle with vinegar and let soak for about 2 hours. Heat the olive oil. Wipe the rabbit pieces dry, then fry and put in a stewing pot. Add the tomato paste or tomatoes, strained through a colander, the vinegar cloves of one whole garlic bulb, the bay leaves, rosemary, salt, pepper, 2 cups of water and the frying pan oil. Let the meal cook for about 45 minutes. In the remaining oil, fry the onions, already peeled and washed, then pour them into the stewing rabbit. Cover the pot and let the meal cook slowly until only very little sauce remains.

Note: Everything can be put in the pot without first frying them. That is, the pieces of rabbit, onions, tomato paste, water, garlic, bay leaves rosemary, salt and pepper. Cover the pot and let the meal slowly cook.


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