Kotopoulo Kokkinisto ( Reddened Chicken )

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Servings: 6 Difficulty: Intermediate
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A classic Greek braise featuring tender chicken in a rich, tomato-wine sauce
Kotopoulo Kokkinisto ( Reddened Chicken recipe image

This traditional Greek dish, known as Kotopoulo Kokkinisto, translates to “reddened chicken” due to the vibrant color imparted by tomatoes and wine. The chicken is first seared to develop a deep, savory crust, then slowly braised until incredibly tender. The sauce is a harmonious blend of aromatic onions, fresh herbs like marjoram or thyme, and the bright acidity of dry white wine and tomatoes. It is a comforting, hearty meal that pairs beautifully with crusty bread to soak up the juices or fluffy rice. Perfect for family dinners or gatherings, this recipe offers an authentic taste of Mediterranean home cooking with simple, accessible ingredients.

Kotopoulo Kokkinisto ( Reddened Chicken recipe image
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Kotopoulo Kokkinisto ( Reddened Chicken )

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 289.5

Description

This traditional Greek dish, known as Kotopoulo Kokkinisto, translates to "reddened chicken" due to the vibrant color imparted by tomatoes and wine. The chicken is first seared to develop a deep, savory crust, then slowly braised until incredibly tender. The sauce is a harmonious blend of aromatic onions, fresh herbs like marjoram or thyme, and the bright acidity of dry white wine and tomatoes. It is a comforting, hearty meal that pairs beautifully with crusty bread to soak up the juices or fluffy rice. Perfect for family dinners or gatherings, this recipe offers an authentic taste of Mediterranean home cooking with simple, accessible ingredients.

Ingredients

Directions

  1. Cut the chicken into serving pieces, ensuring each piece is roughly 3 pounds total weight, and pat dry.
  2. Heat the vegetable oil or butter in a large frying pan or Dutch oven over high heat.
  3. Sear the chicken pieces, turning constantly to avoid burning, until reddish-brown on all sides.
  4. Remove the chicken pieces from the pan and set aside.
  5. Lower the heat and add the chopped onion to the pan, sautéing until soft, stirring in the 2 tablespoons of butter.
  6. If using flour, sprinkle it over the onions and cook for 2 minutes to remove the raw flour taste.
  7. Stir in the dry white wine, drained tomatoes, and any accumulated juices.
  8. Simmer the sauce for a few minutes until slightly thickened, then strain into a baking dish or casserole.
  9. Return the chicken pieces to the dish, sprinkling with chopped parsley, dried marjoram or thyme, salt, and freshly ground pepper.
  10. Ensure the chicken is almost covered with liquid; add a little water if necessary.
  11. Cover the dish tightly and bake in a medium oven at 350ðF (175ðC) for 1 hour, or until the chicken is tender and the sauce is thick.
  12. Serve warm with crusty bread or rice.

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.

Keywords: greek, chicken, braised, tomato, wine, onion, herbs, marjoram, thyme, comfort food, dinner, main course, mediterranean, kokkinisto, kotopoulo, traditional, hearty, family style, braise, savory
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