Yiayia’s Chicken Kokkinisto


Preparation info

  • Serves


    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

My favourite Kokkinisto – again passed down through the generations. Using a variety of herbs and spices that work well with succulent chicken thigh, it is a light yet flavoursome stew. It’s delicious accompanied with fragrant saffron rice.


  • 4 tbsp. Greek olive oil
  • 1.6 kg chicken thighs, skin on, bone in
  • 1 large onion, roughly chopped
  • 250 ml Greek red wine
  • 4 tbsp. tomato purée diluted in 450 ml hot water
  • 1 large piece of cassia bark (or cinnamon)
  • 4 whole allspice berries
  • 2 bay leaves
  • Sea salt and freshly ground black pepper
  • Saffron rice to serve


  • Heat the oil over a medium heat in a large flameproof lidded casserole dish. Gently cook the chicken skin-side down for 10 minutes or until browned. Remove with a slotted spoon and set aside.
  • Add the onion to the hot oil and cook for 5 minutes or until softened but not coloured.
  • Return the chicken to the pan, pour over the wine and simmer for 5 minutes to reduce by half. Then add the tomato purée liquid, spices and bay leaves.
  • Season well, cover and simmer for 1 hour or until the chicken is tender. Serve with saffron rice.