Greek Island Chicken

From: Chef #372454

On Nov 10, 2006

I agree with the earlier comments about how overpowering the lemon is (but I stupidly did not heed those comments prior to making it). I'd either use a tiny bit of lemon juice or none at all. And just because my family is a little fussy, I'd finely chop instead of cut into strips the pepper to hide it from them better.

From: Ingrid2

On Jul 5, 2004

I made this recipe for the first time for my very fussy family — stricly meat and potatoe type people — they loved it! I've made it since for friends and it gets rave reviews every time. The flavours of all the ingredients are so very yummy!

From: shimmerchk

On Jun 1, 2004

This ingredient list really intrigued me and I was delighted that I had all the ingredients on hand to make it. I have to say the flavors are not for the unadventurous, but it was really DELICIOUS and perfectly suited my tastes. There is a nice tang from the sun dried tomatoes and lemon, saltiness from the olives, and sweetness from the honey and red bell pepper. The cinnamon gives it a nice hint of spice that may leave some guessing as to where that flavor is coming from had they not known it was cinnamon. I used Kalamata olives and a good chardonnay. The tangy/sour flavor was good, but to suit my tastes, I will not add all the lemon slices next time. I believe I will add just a bit of lemon juice as the lemon rind tends to lend a bit of a bitter bite when simmered in the sauce. I served this over farfalle pasta, but I believe I will use rice next time to better soak up the delicious sauce. Great recipe!

From: mabers

On May 22, 2004

OMG....Can't tell you how delicious this is! Made it exactly as called for, only halved it for two of us. I might have gone a little light on the wine, knowing that it might have been too thin, but next time would add the whole amount. Fabulous recipe.....can't wait to make it for company! Thanks Flemish Minx!