Wednesday, April 23, 2014

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Symeon's Thracian chicken

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CNY/NNY/S. Tier: Symeon's Thracian chicken
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Over the course of a month, we polled you on Facebook to find out more about your favorite dishes at restaurants across Central and Northern New York. We then sent our Brad Vivacqua out to try them for himself. This week in Brad's "On the Menu" series, he checks out one of your favorite choices for lunch.


YORKVILLE, N.Y. -- With some great lunch options across the region, there are plenty of hot spots that can satisfy your appetite. We headed to our Facebook page where we found out one of your favorites is Symeon's in Yorkville, where they've been serving up some Greek specialties for almost 40 years.

The Thracian chicken, made with Symeon's own seasonings, is a top choice. After you gave us plenty of feedback, there was no doubt that the Thracian chicken was one of your favorite choices for lunch. With me is Jason, one of the chefs here at Symeon's, and he's going to tell us more about it.

"We use the popular spices here, which we sell right out front, the Symeon's spices. We use oil, vinegar, we do add a little bit of extra garlic, and a little bit of hot sauce to give it extra flavor. If you really want the most flavor, you want it to marinate overnight and do it until the next day, because it really soaks into the chicken breast,” he said. "Just put it on the charbroiled grill, and you know, we cook it, flip it on each side. You want to use the thermometer, to make sure that it's at the proper temperature, but I would say at least twelve minutes tops. Once it's done we take a hot plate, we put a bed of rice on there, our pilaf that we have here, and we put the chicken breast on the plate, with a slice of lemon."

It's obvious the homemade seasonings make this chicken dish and others so flavorful. Symeon's uses its mixture of garlic, paprika, and oregano - available for purchase - on its other popular items including calamari, salads, and bread.

Many have come to love the Greek restaurant for its Souvlaki, and of, course chicken.

"Our spices are not overly seasoned. If you love a backyard barbecue with chicken, it's a great chicken breast. It's flavorful, but not overly spicy. We always want to make sure that people aren't afraid to try things," said Symeon Tsoupelis, Symeon's owner.

Symeon's is a staple in the Mohawk Valley for many of its tasty dishes and is open seven days a week for lunch and dinner. If you happen to be on Commercial Drive in Yorkville, it's a must stop and of course, you have to try the Thracian chicken.

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