This traditional Greek dish, known as “reddened chicken,” features tender chicken pieces slowly braised in a vibrant sauce of tomatoes, white wine, and aromatic herbs. The chicken is first seared to develop a deep color and flavor, then simmered until fork-tender. The resulting sauce is rich, slightly tangy, and deeply savory, making it perfect for serving over rice or with crusty bread. Its a comforting, home-style meal that captures the essence of Greek cuisine with simple, high-quality ingredients. Ideal for family dinners or cozy weeknight suppers.
Kotopoulo-Kokkinisto-Reddened-Chicken
Description
This traditional Greek dish, known as "reddened chicken," features tender chicken pieces slowly braised in a vibrant sauce of tomatoes, white wine, and aromatic herbs. The chicken is first seared to develop a deep color and flavor, then simmered until fork-tender. The resulting sauce is rich, slightly tangy, and deeply savory, making it perfect for serving over rice or with crusty bread. Its a comforting, home-style meal that captures the essence of Greek cuisine with simple, high-quality ingredients. Ideal for family dinners or cozy weeknight suppers.Ingredients
Directions
-
Wash and dry the chicken pieces thoroughly with paper towels.
-
Heat the oil or butter in a large frying pan or Dutch oven over high heat.
-
Sear the chicken pieces, turning constantly, until they are reddish-brown on all sides. Do not let them burn.
-
Remove the chicken from the pan and set aside.
-
Lower the heat to medium and add the chopped onion and butter to the pan. Saut until the onion is soft and translucent.
-
If using flour for a thicker sauce, sprinkle it over the onions and cook for 2 minutes, stirring constantly.
-
Add the white wine and chopped tomatoes to the pan, stirring to combine with the onion mixture.
-
Simmer the sauce for a few minutes until it begins to thicken slightly.
-
Place the seared chicken back into the pan or transfer everything to a baking-safe casserole dish.
-
Sprinkle the parsley and marjoram (or thyme) over the chicken.
-
Season lightly with salt and freshly ground pepper.
-
Add a little water if necessary so the chicken is almost covered with liquid.
-
Cover the dish tightly and simmer over low heat on the stovetop, or transfer to a preheated 350F (175C) oven.
-
Cook for 1 hour, or until the chicken is tender and the sauce has thickened.
-
Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 289.5kcal
- % Daily Value *
- Total Fat 20.4g32%
- Saturated Fat 6.4g32%
- Cholesterol 38.4mg13%
- Sodium 71.3mg3%
- Total Carbohydrate 7.3g3%
- Dietary Fiber 0.2g1%
- Sugars 0.4g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chicken should be about 3 pounds total, cut into serving pieces for even cooking.
For a thicker sauce, the optional flour helps create a roux with the butter and onions. If you prefer a lighter sauce, skip the flour.
You can cook this entirely on the stovetop over low heat or in the oven at 350F (175C). Cover tightly to prevent drying out.
Fresh parsley adds a bright finish, but dried oregano is also a traditional Greek herb that works well here.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if needed.
