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
8 cloves
6 allspice berries
2/3 cup extra-virgin olive oil
salt, pepper

Step 1
Heat half oil in a large pan on medium heat and cook chicken portions on all sides until nicely colored. Transfer on a platter.

Step 2
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.

Step 3
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