Stifado is a traditional stew with onions and beef. But we have decided to make it with chicken! It is very sweet and fragrant and goes so well with fried potatoes!
Serves: 5-6 Prep. time: 20′ Cooks in: 1:15′ Ready in: 1:35′
1 large chicken, in portions
1 kg cipollini onions or pearl onions, peeled
4-5 garlic cloves, peeled, quartered
1 cup dry red wine
2 tbsp tomato paste dissolved in 2 cups of hot water
1 cinnamon stick
3 bay leaves
6 allspice berries
2/3 cup extra-virgin olive oil
Heat half oil in a large pan on medium heat and cook chicken portions on all sides until nicely colored. Transfer on a platter.
In the same pan heat remaining oil and cook whole onions and garlic for 2 minutes until fragrant and nicely colored. Return chicken in the pan, add wine and when alcohol evaporates stir in tomato paste, spices, salt and pepper.
Add hot water so as chicken is covered, cover with lid and simmer for at least an hour or until chicken is really tender and sauce thickens. Add a little extra water if necessary. Serve warm with fried potatoes!
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Κοτόπουλο στιφάδο