Yiayia’s Chicken Kokkinisto

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

4 tbsp. Greek olive oil
1.6 kg chicken thighs, skin on, bone in
1

Main course
Gluten-free

Method

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