Kokoras Krasatos (Chicken in Wine)

Name: Kokoras Krasatos (Chicken in Wine)
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 tbsp Tomato Paste; 250ml Chicken Stock; 1 Whole Chicken, cut into 8 serving pieces; 4 tbsp Extra Virgin Olive Oil; 2 Onions, medium, finely chopped; 4 cloves of Garlic, sliced; 300ml Dry Red Wine; 400g Crushed Canned Tomatoes; 1 stick of Cinnamon; 6 Allspice Berries; 2 Bay Leaves; 1 tsp Sugar; 2 tbsp Fresh Parsley, chopped, for serving

Kokoras Krasatos is a rustic Greek braise of chicken simmered in a rich, wine-and-tomato sauce spiked with warm spices. The result is succulent, fall-off-the-bone chicken in a deep, aromatic sauce that pairs beautifully with crusty bread or creamy mashed potatoes.

Kokoras Krasatos is a rustic Greek braise of chicken simmered in a rich, wine-and-tomato sauce spiked with warm spices. The result... Show more

Traditional Greek Recipe

Health Grade

B+ · Healthy

Time

1 hr20 min

Price

1,06 €

Calories

591 kcal

low calorie

one pot

gluten free

high protein

Method

Prep the ingredients

If the whole chicken is not already jointed, cut it into 8 serving pieces: separate the legs, divide the thighs from the drumsticks, and cut the breast and wings into manageable pieces. Peel and finely chop the onions, peel and thinly slice the garlic, and roughly chop the fresh parsley for serving. Pat the chicken dry well with paper towels so it browns instead of steaming.

Heat the pot

Set a large heavy pot over medium-high heat and add the extra virgin olive oil. Let it heat for 1 to 2 minutes, until the oil looks loose and shimmering.

Sear the chicken

Lay the chicken pieces in the hot oil, skin-side down, working in 2 batches so the pot stays uncrowded. Sear for 4 minutes on the first side, turn, and sear for 4 minutes more, until the skin is deeply golden in spots; transfer each batch to a plate before cooking the next.

Cook the aromatics

Lower the heat to medium. Add the chopped onions to the same pot and cook, stirring often, for 6 to 8 minutes until soft and lightly golden. Add the sliced garlic and cook for 1 minute, just until fragrant, then stir in the tomato paste and cook for 1 to 2 minutes, pressing it into the onions until it darkens slightly.

Deglaze and build

Pour in the dry red wine and scrape the bottom of the pot well to lift all the browned bits. Let it bubble for 3 to 4 minutes so it reduces a little, then stir in the crushed tomatoes, chicken stock, cinnamon stick, allspice berries, bay leaves, and sugar. Return the chicken and any collected juices to the pot, nestling the pieces into the sauce.

Simmer gently

Bring the sauce to a gentle boil, then lower the heat so it settles into a very gentle simmer. Partly cover and cook for 35 to 40 minutes, turning the chicken once or twice, until the meat is tender and the sauce has thickened enough to coat a spoon. If the sauce still looks a little thin at the end, uncover and let it simmer a few more minutes.

Serve the dish

Lift out the cinnamon stick, allspice berries, and bay leaves if you can find them. Spoon the chicken and plenty of sauce into bowls or onto a platter, scatter the chopped fresh parsley over the top, and serve while hot.