Kotopoulo Kokkinisto (Reddened Chicken)

Course : Greek
Serves: 6
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1 medium frying or roasting chicken*
3 tablespoons vegetable oil or butter
1 medium Onion -- chopped
2 tablespoons butter
2 tablespoons all-purpose flour -- (optional)
1 cup dry white wine -- (more if necessary)
2 cups chopped -- drained tomatoes
2 tablespoons chopped fresh parsley
1 dash dried marjoram or thyme
1 teaspoon salt and freshly ground pepper
2 tablespoons water if necessary

Preparation / Directions:

*Note: Chicken should be about 3 pounds, and cut into serving pieces. Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and sauté the onion until soft, adding butter while stirring. For a thicker sauce, add the flour and cook 2 minutes, then add the wine and tomatoes. Simmer until thickened, then strain the sauce into a baking-serving casserole. Sprinkle the herbs over the chicken, season lightly with salt and pepper, and shake the casserole gently. Chicken should be almost covered with liquid; if not, add a little water. Cover tightly and simmer over low heat or transfer to a medium oven (350F) to bake for 1 hour, or until the chicken is tender and the sauce thick. Serve warm.

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