Here is a recipe we received from the nuns of the Monastery of the Virgin Mary the Consolatory (see article in newsletter “Back to a better time”). They were very generous to share with us this autumn delight!
4 chicken legs*
olive oil or butter ghee
12 garlic cloves sliced
1 ½ cup (375 ml) of crumbled feta cheese
1 cup (250 ml) of white wine
2/3 cup (170 ml) olive oil
Wash the chicken legs well and let dry.
Heat the olive oil in a skillet and sauté the chicken legs on both sides until golden.
Remove and let aside.
In the same skillet sauté the sliced garlic until golden, add the chicken, pour the wine in your casserole, add warm water and lower your fire.
Add salt and pepper to taste and cook covered until chicken is ready.
When the chicken is cooked uncover the casserole and sprinkle generously each chicken leg with the crumbled feta and top with nutmeg. You may also add crumbled feta in the sauce for a creamy texture. Cover the casserole for a few more minutes until the feta cheese melts slightly.
Serve hot and enjoy.
*You can replace the chicken with a white fish fillet of your choice.