Kotopoulo kokkinisto ( reddened chicken )

6 Servings

Ingredients

Quantity Ingredient
1 Frying or roasting chicken*
3 tablespoons Vegetable oil or butter
1 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 pinch Dried marjoram or thyme
Salt & freshly ground pepper
Water if necessary

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 saute 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 (350 F) to bake for 1 hour, or until the chicken is tender and the sauce thick. Serve warm.

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