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GreekAuthentic Cuisine

Kotopoulo Riganato

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo Riganato

Kotopoulo Riganato traces its lineage to the rustic tavernas dotting the Greek landscape, where the scent of oregano mingles with the sea breeze. Traditionally enjoyed on leisurely Sunday afternoons, this dish offers a taste of Greece's countryside, captured in the simplicity of its ingredients. At home, it's a beloved staple, prepared with an instinctive hand rather than strict measurements, embodying a familial approach to cooking.

Each bite of Kotopoulo Riganato should resonate with the vibrant tang of lemon, harmoniously balanced with the earthy warmth of oregano. The chicken, bathed in olive oil and garlic, emerges tender and aromatic, with a subtly crisp skin. Serve it straight from the oven, allowing the zesty aroma to beckon everyone to the table.

Ingredients

  • 1chicken — spatchcocked
  • 3 tbspdried oregano
  • 100 mlolive oil
  • 2lemons
  • 4 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the chicken dry with paper towels to ensure a good sear. Season the chicken generously with fine sea salt and 2 tablespoons of the dried oregano, pressing the seasoning into the skin. In a large, heavy-bottomed skillet or Dutch oven, heat 50 ml of the olive oil over medium-high heat until it shimmers. Carefully place the chicken in the pan, skin side down, and brown it for about 5-7 minutes on each side until the skin is golden and crisp.
  2. While the chicken is browning, juice the two lemons and set the juice aside. Peel and finely chop the 4 cloves of garlic. Once the chicken is browned, remove it from the pan and set it aside on a plate. Reduce the heat to medium and add the remaining olive oil to the pan. Add the chopped garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
  3. Return the browned chicken to the pan, skin side up. Pour the lemon juice over the chicken, ensuring it is evenly distributed. Sprinkle the remaining tablespoon of oregano over the chicken. Cover the pan with a lid, reduce the heat to low, and let the chicken simmer gently. Cook until the chicken is tender and cooked through, about 25-30 minutes, turning the pieces occasionally to ensure even cooking.
  4. Once the chicken is cooked, remove the lid and increase the heat to medium-high to reduce the sauce. Allow the sauce to bubble and thicken slightly, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be tangy and aromatic, with a slight thickness that clings to the chicken.
  5. To finish, sprinkle a final touch of oregano over the chicken. Serve the Kotopoulo Riganato hot, accompanied by boiled potatoes or pasta to soak up the flavorful sauce. The chicken should be juicy with a bright, lemony aroma and a hint of oregano on the nose.
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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