Serves 6

1 Chicken (Approx 1.5 kg), cut into pieces

800 grams of mushrooms
400 grams whole onions
1/2 cup ALTIS Olive Oil
1 glass, dry white wine
1 kg ripe tomatoes, or 800 grams canned tomatoes peeled and finely chopped
300 grams feta DODONI
salt, fresh ground pepper

Drop the onions into boiling water and leave them in the water for 1-2 hours in order to peel them easily.

Put the oil in a pot on high heat and sauté the cleaned onions a few at a time. Remove with a slotted spoon, leaving to drain well. In the same oil sauté the mushrooms and remove with a slotted spoon.

In the same oil sauté the pieces of chicken and when they start to brown, add the wine. Cover the pot and slowly simmer the chicken for approximately 1/2 hour, adding water if needed.

Place the mixture in an oven proof casserole dish and leave it in a pre-heated oven at 170 C for approximately one half hour, until the sauce thickens. Serve the food hot.

Serves 6

1 kg of courgettes
4 eggs
6 level tablespoons of bread crumbs
250 grams of ham cut into pieces, then cut in cubes
200 grams of grated DODONI Kefalograviera
2 tablespoons of margarine
4 tablespoons of cream
1 glass milk
Altis Olive Oil for frying
Salt and fresh ground pepper

Wash and clean the courgettes. Cut into round pieces and lightly fry in hot oil allowing to strain on paper towels.

Mix the cream with the milk. Beat the eggs and add to the mixture, together with the pepper until it is blended.

Lightly butter a pyrex dish and add the bread crumbs, arranging the courgettes with the ham, the cheese (retain 3-4 spoonfuls to cover the surface) and the 4 tablespoons of bread crabs. Cover with the cheese mixture.

Sprinkle the remaining kefalograviera, one spoon of breadcrumbs and the margarine in small pieces.

Cook in a pre-heated oven at 200 C for about 45 minutes until browned on the surface and serve the dish hot.