Greek cuisine · Meat & Kebab

Tigania Kotopoulo (Pan-Fried Chicken)

Chicken cubes seared hard in the pan, deglazed with white wine and seasoned with garlic and oregano.

Ingredients · for 4 servings

• 700 g chicken breast fillet
• 4 garlic cloves
• 150 ml dry white wine
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp thyme
• 1 lemon
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the chicken breast into 3 cm cubes, pat dry and mix with pepper, oregano and thyme; slice the garlic thinly and roughly chop the parsley.
2. Heat 3 tbsp olive oil until lightly smoking in a wide pan and sear half the chicken cubes for 2–3 min without stirring, until the underside is golden brown.
3. Turn the cubes, fry for another 2 min, remove, then sear the second batch the same way in the remaining oil – this is how the meat gets a crust instead of releasing juices.
4. Return all the chicken to the pan, add the garlic slices and cook for 30 sec until fragrant but still pale.
5. Deglaze with white wine and vinegar and reduce, uncovered, over high heat for 4–5 min until only a glossy sauce coats the cubes; season with salt.
6. Remove from the heat, drizzle with the juice of half a lemon, sprinkle with parsley and serve straight from the pan with bread, the remaining lemon cut into wedges alongside.