Entree: Greece – Peloponnese – Κοκκινιστό Κοτόπουλο ➤ Kokkinisto Kotopoulo (Greek braised chicken in a rich red tomato sauce with warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (34 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) chicken stock or water
- 2 bay leaves
- 1 cinnamon stick
- 2 whole cloves
- 1 tsp (4 g) sugar
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 lb (454 g) pasta (spaghetti, bucatini, or orzo) or rice to serve

Instructions

1. Season the chicken thighs with salt and pepper. In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken on both sides until golden, about 4–5 minutes per side. Transfer chicken to a plate.
2. Reduce heat to medium. Add the sliced onion to the pan and sauté until softened and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Pour in the red wine and scrape up any browned bits from the bottom of the pan; simmer 2 minutes to reduce slightly.
4. Add the crushed tomatoes, chicken stock, bay leaves, cinnamon stick, cloves, and sugar. Return the browned chicken thighs to the pan, spooning sauce over them. Bring to a gentle simmer.
5. Cover, reduce heat to low, and braise until chicken is tender and sauce is thickened, about 35–45 minutes. Remove cinnamon stick and cloves before serving.
6. Meanwhile, cook the pasta or rice according to package instructions. Serve the kokkinisto over pasta or rice, spooning plenty of sauce over the chicken, and garnish with chopped parsley.