Chicken Kokkinisto
Ingredients
50ml extra-virgin olive oil
• 1kg baby onions, peeled
• 1 onion, sliced
• 4 garlic cloves, sliced
• 1 chicken, cut into 6 pieces
• Plain flour, for dusting
• 1 x 400g chopped tomatoes
• 1 tbsp tomato purée
• 3 fresh bay leaves
• 1 cinnamon stick
• 5 whole cloves
• ½ tbsp crushed allspice berries
• ½ tbsp dried oregano
• 2 glasses dry red wine
• 1 tbsp red wine vinegar
Method
Heat oil in a cast-iron casserole dish over medium heat and sauté onions and garlic for 5 minutes. Transfer to a bowl.
Dust chicken in flour and sauté for 5–7 minutes until browned. Return onions to casserole dish and season. Add tomatoes, tomato purée, herbs and spices, stir well and cook for 10 minutes.
Season, add wine and vinegar, then simmer for 1 hour until chicken is tender and sauce has thickened.
50ml extra-virgin olive oil
• 1kg baby onions, peeled
• 1 onion, sliced
• 4 garlic cloves, sliced
• 1 chicken, cut into 6 pieces
• Plain flour, for dusting
• 1 x 400g chopped tomatoes
• 1 tbsp tomato purée
• 3 fresh bay leaves
• 1 cinnamon stick
• 5 whole cloves
• ½ tbsp crushed allspice berries
• ½ tbsp dried oregano
• 2 glasses dry red wine
• 1 tbsp red wine vinegar
Method
Heat oil in a cast-iron casserole dish over medium heat and sauté onions and garlic for 5 minutes. Transfer to a bowl.
Dust chicken in flour and sauté for 5–7 minutes until browned. Return onions to casserole dish and season. Add tomatoes, tomato purée, herbs and spices, stir well and cook for 10 minutes.
Season, add wine and vinegar, then simmer for 1 hour until chicken is tender and sauce has thickened.
