Free Recipe Kotopoulo Kokkinisto (Reddened Chicken)
Recipe Type: Free Greek Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Kotopoulo Kokkinisto (Reddened Chicken) Recipe
Karen Mintzias
– (more if necessary)
1 Frying or roasting chicken*
2 c Chopped, drained tomatoes
3 tb Vegetable oil or butter
2 tb Chopped fresh parsley
1 Onion; chopped
1 pn Dried marjoram or thyme
2 tb Butter
Salt & freshly ground pepper
2 tb All-purpose flour (optional)
Water if necessary
1 c Dry white wine
Kotopoulo Kokkinisto (Reddened Chicken) Preparation
*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. From: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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