Chicken Kokkinisto
Tender chicken slow-braised in a rich tomato sauce with red wine, cinnamon, and allspice.
Ingredients
- chicken cut into portions1.2 kg
- olive oil60 ml
- onion1 pcs
- garlic3 cloves
- dry red wine200 ml
- canned chopped tomatoes400 g
- hot water250 ml
- cinnamon1 stick
- allspice6 pcs
- bay leaf1 leaf
- salt1 to taste
- black pepper1 to taste
Instructions
Pat the chicken pieces dry with paper towels and season with salt and black pepper.
In a wide, heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until golden brown, then transfer to a plate.
In the same pot, sauté the finely chopped onion for 4–5 minutes until translucent, add the minced garlic, and cook for another minute.
Return the chicken to the pot, add the cinnamon, allspice, and bay leaf, pour in the dry red wine, and let it boil for 3–4 minutes to reduce slightly.
Add the crushed canned tomatoes and hot water; the liquid should almost cover the chicken. Bring to a boil.
Cover the pot, reduce the heat to low, and simmer for 45–50 minutes, turning the pieces occasionally, until the chicken is tender and the sauce has thickened.
Remove the cinnamon and bay leaf, taste the sauce, and season with salt and black pepper if needed.
Let the dish rest for 5 minutes, covered, and serve the chicken hot with the tomato sauce.
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