San Stefanos Online ~ North West Corfu

This year 2 weeks self catering at Kapitanios cost us £1800.00 that was for 3 adults and a child, one of the adult prices was our 17 year old son, our other son got a free child place, but we all know that his fare would be coverd by the 'other' charges you incur

of course it is! you're the original Don's One's! 

Oh please!!

You know what they say about bad workmen and their tools?!

Which is probably why 'you' travel to San Stef so often!!!!!!!!!!!!!!!

We NEVER use safety deposit boxes, free or otherwise! we just never feel that vunerable, foolish perhaps? because you just never know, but if me passport got nicked, I'd have to stay! and that would be awful!  or would it?!.........

Colin - she even spells it wrong with a camera!! LOL = Krasato
From the web: http://greekfood.about.com/od/poultrydishes/r/kotapipperies.htm
Kotopoulo Krasato me Piperies: Stewed Chicken with Wine and Peppers.
In Greek: κοτόπουλο κρασάτο με πιππεριές, pronounced koh-TOH-poo-lo krah-SAH-toh meh pee-peh-ree-YES
This is a family favorite - both for me as the cook as well as for those who are going to eat it! It's a pretty dish - with the red and green bell peppers, and I can use parts of the chicken that are less expensive and it's always delicious.
Cook Time: 1 hour, 15 minutes
Ingredients:
4 1/2 pounds of chicken, serving size pieces
1 large onion, chopped
1/4 cup of olive oil
1 teaspoon of sea salt
1/4 cup of red wine
1 3/4 cups of water
2 sweet red peppers, seeded and chopped (bell, corno di toro, etc.)
2 green bell peppers, seeded and chopped
juice of 2 lemons
2 tablespoons of flour

Preparation:

Clean the chicken to remove any yellow fat, and rinse thoroughly. Pat dry.

Heat oil in a stew pot over high heat. When hot, add chopped onion and chicken. Stir to coat with oil and cover. When the liquid comes to a full boil, cook for 8-9 minutes or until liquid from the chicken cooks off, stirring occasionally to prevent sticking. Stir in the wine, lower heat to medium-low, cover, and cook for 5 minutes. Add water and peppers, stir to mix well, cover, and cook for 1 hour, stirring occasionally.
In a small bowl, combine lemon juice and flour with a fork until flour is dissolved.

Increase heat under the chicken to medium, and when it reaches a full boil, pour off 1 1/2 cups of the liquid into the lemon-flour mixture. Use a fork to blend well and pour back into the pot, stirring to blend thoroughly. Allow to boil for 3 minutes, turn off heat, and let sit, covered, on the cooling stovetop for 20 minutes before serving.

Yield: serves 4-6  - - Notes: Remove chicken skin before serving. This can also be made with skinless chicken.

Brilliant Tony! Thank you very much !! To be fair to Jules though on Zorbas menu it's...Krassato

Strewth Bruce! Look there's a flying pig!!