Kotopoulo Kokkinisto – Greek Chicken In Tomato Sauce

Here’s What You’ll Need

Kokkinisto is more commonly made with beef (check out my recipe here), but I am completely in love with this chicken version! The slow braise in the rich wine and tomato sauce creates an intensely flavored dish that’s fragrant with spices and chicken so tender it’s simply falls apart at the touch of your fork! Let’s take a look at what you will need to make this classic Greek chicken stew.

• Chicken leg quarters – Perfect for braising as they stay juicy and soak up the sauce. I prefer to take the skin off before braising the chicken but you can leave it on if preferred.
• Olive oil and butter – A mix of richness and authenticity; olive oil for that Mediterranean base, butter for extra flavor and silkiness.
• Onion, carrots, leeks and celery – A classic aromatic base (soffritto-style), adding sweetness, depth, and body to the sauce.
• Red wine – Provides depth and complexity; the alcohol cooks off, leaving behind rich, layered flavor. Use a drinkable dry or semi-dry wine – you’ll have plenty left to serve with your meal.
• Chicken stock – Rounds out the sauce with savory richness.
• Tomatoes – We are adding both paste and canned tomatoes – The heart of kokkinisto, adding body, acidity, and that signature red “kokkino” color. Use the best quality canned tomatoes – they make all the difference in the overall flavor!

Aromatic Spices – What Make This Chicken In Tomato Sauce Recipe Unique!

• Cinnamon stick – A signature touch in many Greek stews like Beef Stifado, it adds warmth, subtle sweetness and an incredible aroma!
• Dry bay leaves – We are loading up our stew with bay leaves to infuse the sauce with herbal depth and fragrance as it simmers.
• Allspice berries – For warmth and complexity, almost a mix of cinnamon, cloves, and nutmeg in one.
• Whole cloves – Just a couple add a delicate aromatic spice that makes the dish taste unmistakably Greek. Stick them on a small piece of onion to make it easy to discard later.

How To Make Greek Chicken In Tomato Sauce

1. Preheat the oven to 350°F (180°C). Remove the skin from the chicken. Pat dry and season with salt, pepper and pul biber or paprika on both sides.
2. Heat the olive oil and butter in a large Dutch Oven or cast iron braiser and sear the chicken for 3-4 minutes per side or until golden all over. Set aside on a plate for now.
3. Add a generous splash of the red wine and use your spoon to scrape and browned bits stuck to the pot loose. Let the wine bubble away until the aroma dissipates and most of the liquid has evaporated.
4. Lower the heat, add a little more olive oil to the pan if needed and stir in the chopped vegetables. Cook, stirring, for 5-7 minutes or until softened.
5. Add the sliced garlic, sugar, cinnamon, allspice, cloves and bay leaves and cook until the garlic becomes fragrant.
6. Stir in the tomato paste and vinegar, add the remaining wine and increase the heat so that it comes to a boil. Lower to a simmer and cook for 2-3 minutes.
7. Add the canned tomatoes and chicken stock and bring to a simmer.

Finish cooking in the oven

1. Return the chicken to the pot, cover and transfer to the oven for one hour.  
2. Take the lid off and cook for an additional 20-30 minutes to allow the sauce to thicken, if needed.
3. Discard the bay leaves, cinnamon stick, allspice berries and cloves. Taste and season as needed. Serve sprinkled with chopped parsley and plenty of grated cheese.

Serving Suggestions

Kotopoulo Kokkinisto is incredibly versatile. Serve it the classic way over hilopites (Greek egg pasta) or orzo for a traditional touch. It’s also wonderful with mashed potatoes, fries, rice, or simply with crusty bread to mop up that rich sauce. Add a crisp Greek salad on the side and you’ve got a true Mediterranean feast.