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Kotopoulo kokkinisto (reddened chicken)
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| Artist: |
_ |
| Categories: |
Eastern European, Entrees, Greek, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Frying or roasting chicken* | | 3
| tbsp | Vegetable oil or butter | | 1
| | Onion, chopped | | 2
| tbsp | Butter | | 2
| tbsp | All-purpose flour (optional) | | 1
| cup | Dry white wine | | | - (more if necessary) | | 2
| cup | Chopped, drained tomatoes | | 2
| tbsp | Chopped fresh parsley | | 1
| pinch | Dried marjoram or thyme | | | Salt & freshly ground pepper | | | Water if necessary |
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Procedures:
| 1 | *note: chicken should be about 3 pounds, and cut into serving pieces. | | 2 | Wash and dry the chicken. | | 3 | In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. | | 4 | Remove each piece when reddish in color. | | 5 | Lower the heat and saute the onion until soft, adding butter while stirring. | | 6 | For a thicker sauce, add the flour and cook 2 minutes, then add the wine and tomatoes. | | 7 | Simmer until thickened, then strain the sauce into a baking-serving casserole. | | 8 | Sprinkle the herbs over the chicken, season lightly with salt and pepper, and shake the casserole gently. | | 9 | Chicken should be almost covered with liquid; if not, add a little water. | | 10 | Cover tightly and simmer over low heat or transfer to a medium oven (350°F) to bake for 1 hour, or until the chicken is tender and the sauce thick. | | 11 | Serve warm |
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