Kotopoulo Kokkinisto (Reddened Chicken)

Recipe Ingredients

1		Frying or roasting chicken*
3 tablespoons	45ml	Vegetable oil or butter
1		Onion - chopped
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour - (optional)
1 cup	237ml	Dry white wine - (more if necessary)
2 cups	125g / 4.4oz	Chopped - drained tomatoes
2 tablespoons	30ml	Chopped fresh parsley
1		Dried marjoram or thyme
		Salt and freshly ground pepper
		Water if necessary

Recipe Instructions

*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 (350F) to bake for 1 hour, or until the chicken is tender and the sauce thick. Serve warm.

Source:
Jeff Smith

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