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GreekAuthentic Cuisine

Kotopoulo Kokkinisto

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo Kokkinisto

Kotopoulo Kokkinisto is a staple in Greek home kitchens, a dish that brings the warmth of a family meal to the table. It's prepared with a generous pour of olive oil, a nod to the Greek way of cooking where ingredients are measured by intuition rather than precision. The simplicity of this dish reflects its origins, rooted in everyday Greek life where the comfort of food is a daily celebration.

The flavors of Kotopoulo Kokkinisto are both rich and comforting, with tender chicken simmered in a fragrant tomato sauce, harmonized by the warmth of cinnamon and the depth of red wine. Each bite is a balance of hearty and aromatic, seasoned to taste with fine sea salt and black pepper. This dish is best enjoyed when the ingredients meld together, creating a symphony of flavors that evokes the essence of Greek home cooking.

Ingredients

  • 1chicken — jointed
  • 400 gtomatoes
  • 1onion
  • 1 stickcinnamon
  • 80 mlolive oil
  • 100 mlred wine
  • to tastefine sea salt and black pepper

Method

  1. Start by cutting the chicken into serving pieces, ensuring you have manageable sizes for even cooking. Pat each piece dry with paper towels to remove excess moisture, which helps in achieving a nice brown crust. Season the chicken generously with fine sea salt and a sprinkle of oregano, ensuring each piece is evenly coated.
  2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of olive oil over medium-high heat. Once the oil is shimmering, add the chicken pieces skin-side down. Brown them in batches if necessary, turning occasionally until they are golden brown on all sides. This should take about 8-10 minutes per batch. Remove the chicken and set aside.
  3. In the same pot, add the chopped onion, stirring occasionally until it becomes translucent and starts to caramelize. This should take about 5 minutes. Add the stick of cinnamon, stirring it into the onions to release its aroma.
  4. Pour in 100 ml of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce slightly, enhancing the flavors and deglazing the pot.
  5. Add 400 g of chopped tomatoes to the pot, stirring them into the onion and wine mixture. Return the browned chicken pieces to the pot, nestling them into the sauce. Bring the mixture to a gentle simmer, cover, and cook until the chicken is tender and cooked through, with the meat easily pulling away from the bone.
  6. If the sauce is too thin, remove the chicken and increase the heat to medium-high, allowing the sauce to reduce until it reaches your desired consistency. Taste and adjust the seasoning with more salt and black pepper if needed.
  7. Finish the dish by adding fresh herbs of your choice, such as parsley or oregano, to enhance the flavors. Serve the Kotopoulo Kokkinisto hot, accompanied by potatoes or pasta, allowing the rich sauce to coat each side dish.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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