Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Kotopoulo Stifado

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo Stifado

Kotopoulo Stifado, a beloved staple of Greek island kitchens, is a dish that embodies the essence of Mediterranean home cooking. Traditionally prepared with an abundance of olive oil, this chicken stew is enriched with the sweetness of pearl onions and the depth of red wine, making it a cherished comfort on both ordinary days and festive occasions.

The flavors meld into a harmonious blend, where the cinnamon stick lends warmth and the vinegar adds a subtle tang. The chicken becomes tender, absorbing the richness of the sauce. This is not a dish of grand gestures but of simple, honest flavors that resonate with the heart. Serve it warm, with the satisfaction of knowing it was made with care.

Ingredients

  • 1chicken — jointed
  • 400 gpearl onions
  • 100 mlred wine
  • 2 tbspvinegar
  • 1 stickcinnamon
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the chicken into serving pieces, ensuring each piece is roughly the same size for even cooking. Pat the chicken pieces dry with paper towels to help them brown properly. Season generously with fine sea salt and a sprinkle of oregano on all sides.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 80 ml of olive oil over medium-high heat. Once the oil shimmers, add the chicken pieces skin-side down. Brown them in batches if necessary to avoid overcrowding, turning occasionally until all sides are golden brown. Remove the chicken and set aside.
  3. In the same pot, add 400 g of peeled pearl onions. Stir them gently in the remaining oil and chicken drippings until they start to caramelize and turn a light golden color, about 5-7 minutes. This will add sweetness and depth to the dish.
  4. Return the browned chicken to the pot with the onions. Pour in 100 ml of red wine and 2 tbsp of vinegar, scraping the bottom of the pot with a wooden spoon to deglaze and lift any flavorful bits. Add 1 stick of cinnamon to infuse the dish with warm spice notes.
  5. Cover the pot and reduce the heat to low. Allow the chicken to simmer gently, stirring occasionally, until it is tender and cooked through. The chicken is done when it is no longer pink inside and the juices run clear, which should take about 30-40 minutes.
  6. If the sauce appears too thin once the chicken is cooked, remove the lid and increase the heat slightly to reduce the liquid. Stir occasionally until the sauce thickens to your liking. Taste and adjust seasoning with more salt and black pepper if needed.
  7. Finish the dish by removing the cinnamon stick and garnishing with freshly chopped herbs like parsley or dill, if desired. Serve the Kotopoulo Stifado hot, alongside boiled potatoes or pasta to soak up the rich sauce.
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.

Buy the cookbook on Amazon Explore Greek cuisine