"Yiouvetsi can be made with beef, lamb or chicken; the process remains the same. You can even use a whole chicken, or chicken thighs, which I find easier and tastier. It's hearty and comforting and, during winter, should be enjoyed regularly. Cook it for your family and friends. Use a different meat each time to develop your own favourite rendition of the dish."
Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.
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