Chicken Ala John Sawaya - cooking recipe

Ingredients

3 lb. chicken, cut in pieces
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. paprika
1 tsp. garlic powder
1 tsp. basil
1 tsp. rosemary

Preparation

Vine leaves should be picked when they have a light green color and should be medium size, not too large and not too small. After picking, stems have to be removed with a sharp knife cutting at the place where the stem meets the leaf.
If using fresh, leaves should be blanched in boiling water for a few seconds and drained on paper towels.
Leaves can be frozen by taking fresh leaves, wiping with a damp cloth and put into freezer bags in rolls of 50 or so.
Frozen leaves do not have to be blanched but should be thoroughly defrosted before use or they will tear. Leaves can also be \"canned\" by using a brine which is made with cold water and enough salt to float a raw egg.
Roll leaves in bundles, tie with string, and place four or five bundles in a jar, filling with brine.
Be sure seal does not leak and no air bubbles appear.
Leaves can also be purchased in jars which have been in brine; these leaves must be washed and dried on paper towels before use.