Chicken stifado

Heat 1 tbsp olive oil and sear the chicken pieces for 2–3 minutes, just until they get some color. Season with salt and pepper and transfer to a plate.

In the same pan add the onions cut into wedges and the carrot diced, and cook over medium heat for 8–10 minutes, until they start to caramelize. Return the chicken to the pot.

Add the tomato paste and rub it on the bottom of the pot, letting it caramelize for 1 minute.

Deglaze with the red wine and cook for 1 minute to let the alcohol evaporate.

Add the grated tomato, the stock and the bay leaf. Lower the heat and simmer for 35 minutes until the chicken is tender and the sauce thickens.

Remove from the heat and let it rest for 5 minutes.

Serve with mashed potatoes.

Chicken stifado

Servings

Preperation

Cooking

Waiting

See more recipes:

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Chicken meatballs stuffed with mozzarella and honey-lemon glaze

Chicken meatballs with halloumi

Chicken parmigiana tacos

Chicken stifado

Servings

Preperation

Cooking

Waiting

See more recipes:

Chicken burgers with zucchini, kefalotyri, and lemon zest

Chicken meatballs stuffed with mozzarella and honey-lemon glaze

Chicken meatballs with halloumi

Chicken parmigiana tacos

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