Ingredients

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Serves 2

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1 small chicken

3-4 potatoes, peeled and halved

2 green peppers

2 cloves of garlic, sliced

2 tbs tomato puree

4 tbs olive oil

2 tbs lemon juice

2 tbs chopped oregano

100ml white wine

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Tserepa Chicken

​From the sunny isle of Ithaca, home of the cunning Odysseus, I bring to you Tserepa Chicken.  A tserepa is a traditional clay cooking vessel which is used to cook over charcoals. Unless you own such a thing, use a sturdy casserole dish with a tight fitting lid.

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Method

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Remove the skin from the chicken and joint it into quarters.  Brown them off in the olive oil for five minutes or so. 

Combine the oil, wine and lemon juice with the tomato puree and add to your pan with your chicken.  You require a depth of 1cm so add some water if you need to.  Add the garlic, oregano and peppers. Cover and cook at 150C for 45 minutes. 

Add the potatoes, trying to submerge them where possible in the cooking liquid.  Cook for another 45 minutes to an hour until the potatoes are ready.