Kotopoulo Kokkinisto ( Reddened Chicken )

Ready in 1h

Try this Kotopoulo Kokkinisto ( Reddened Chicken ) recipe, or contribute your own.


1 Onion; chopped
2 tb Chopped fresh parsley
1 Frying or roasting chicken*
2 tb Butter
1 pn Dried marjoram or thyme
Water if necessary
Salt & freshly ground pepper
1 c Dry white wine
2 c Chopped, drained tomatoes
2 tb All-purpose flour (optional)
3 tb Vegetable oil or butter

Original recipe makes 6 Servings



*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.

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