Greek cuisine · Soups & Stews

Kotopoulo Stifado

Chicken pieces braised with whole pearl onions in red wine, vinegar and cinnamon until the onions turn glossy and sweet.

Ingredients · for 4 servings

• 1 chicken (cut into pieces)
• 500 g pearl onions
• 4 cloves garlic
• 150 ml red wine
• 3 tbsp red wine vinegar
• 400 g passata
• 1 tbsp tomato paste
• 1 cinnamon stick and 4 cloves
• 2 bay leaves
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Blanch the pearl onions in boiling water for 2 min., shock in cold water and peel, leaving the root end intact so they stay whole.
2. Salt and pepper the chicken pieces and brown in batches in 4 tbsp hot olive oil for 4–5 min. per side until golden, then remove.
3. Add the remaining oil and brown the pearl onions with the crushed garlic over medium heat for 8 min. all over, shaking the pot rather than stirring.
4. Add the tomato paste, sauté for 1 min., deglaze with red wine and red wine vinegar and reduce uncovered for 3 min. until the sharp vinegar smell has gone.
5. Add the passata, cinnamon stick, cloves, bay leaves and 150 ml water, return the chicken to the pot and braise covered over the lowest heat for 45 min. without stirring.
6. Remove the lid, reduce the sauce until thick for 10 min., remove the cinnamon, cloves and bay leaves and serve with bread or kritharaki.