Pané is the French word for breaded so Kotopoulo pané is succulent chicken pieces coated with breadcrumbs baked with potatoes.   You can use chicken with bone on but the best way to make this recipe is to remove the skin or use chicken breast fillets without the skin. The procedure to make this breaded […]


Continue reading about Kotopoulo Pané (Breaded Chicken with Roasted Potatoes)

Ivy on November 6th, 2007

This is an easy pie to make and when made with puff pastry it is even easier.  In the chicken filling I add some vegetables which are bound together with a bechamel sauce. During the years I was working I would make it with puff pastry but later on I found it much tastier when […]


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Ivy on November 5th, 2007

If we buy a whole chicken from the butcher we have to wash and clean it. We remove any visible feather roots and any remaining which cannot be removed we burn them off. Take a piece of cotton and wet it with a one tablespoon of spirit. Light it in the sink and pass chicken […]


Continue reading about How to.. clean and boil a chicken

Ivy on November 2nd, 2007

  If you don’t want to slave in the kitchen on a beautiful Sunday morning, this takes so little time to prepare and you can do so many other things while it is cooking in the oven.  The chicken becomes crispy you want to eat all the skin and potatoes absorb all the flavour from […]


Continue reading about Kotopoulo Psito sto fourno (Chicken Roast)

Ivy on November 1st, 2007

Roasting a chicken takes a little longer than some other cooking methods, but it actually requires very little preparation time. This is one of the most easy Greek dishes but so tasty with lemony potatoes which absorb all the lovely Greek flavours, from the olive oil and Greek herbs. Kotopoulo Psito sto Fourno (Greek Roasted […]


Continue reading about Kotopoulo Psito sto Fourno (Greek Roasted Chicken)

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