Chicken kokkinisto

Chicken kokkinisto

main courses | serves 6

1. Heat the oil in a cast-iron casserole dish over medium heat and sauté the onions and garlic for 5 minutes. Transfer to a bowl. Dust the chicken in flour and sauté for 5–7 minutes until browned. Return the onions to casserole dish and season. Add the tomatoes, tomato purée, herbs and spices, stir well and cook for 10 minutes. Season, add the wine and vinegar, then simmer for 1 hour until chicken is tender and sauce has thickened.

 

Recipe Andy Harris
Photo Sam Stowell


from Issue 3

ingredients

• 50ml extra-virgin olive oil
• 1kg baby onions, peeled
• 1 onion, sliced
• 4 garlic cloves, sliced
• 1 free-range chicken, cut into 6 pieces
• Plain flour, for dusting
• 1 x 400g chopped tomatoes
• 1 tbsp tomato purée
• 3 fresh bay leaves
• 1 cinnamon stick
• 5 whole cloves
• ½ tbsp crushed allspice berries
• ½ tbsp dried oregano
• 2 glasses dry red wine
• 1 tbsp red wine vinegar

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