Greek Chicken In Tomato and Wine Sauce (Kotopoulo Kokkinisto)

Overhead view of a blue-handled pot filled Greek Chicken Kokkinisto, with chicken pieces simmering in a chunky red tomato sauce, garnished with chopped herbs. A spoon rests in the pot, ready to serve.

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Greek Chicken In Tomato and Wine Sauce (Kotopoulo Kokkinisto)

Kotopoulo Kokkinisto — a rustic Greek chicken stew slowly braised in red wine and tomato sauce with aromatic vegetables. Comforting, hearty and absolutely bursting with Mediterranean flavor. The perfect comforting family meal served over pasta, rice or mashed potatoes.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main

Cuisine: Greek

Keyword: Chicken In Tomato Sauce, Chicken Kokkinisto

Servings:

Calories: 569kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

4 chicken leg quarters or see notes
2 tsp kosher salt or sea salt flakes
1 tsp freshly ground black pepper
1 tsp pul biber or sweet paprika
1 tbsp olive oil
2 tbsp butter
1 onion , finely diced
2 celery sticks , finely diced
2 carrots , finely diced
1 leek , white part only, finely diced
5 cloves garlic , peeled and sliced
1 cinnamon stick
1 tsp allspice berries
3 whole cloves
4 bay leaves
½ tbsp brown sugar
1 tbsp red wine vinegar
2 tbsp tomato paste
1 cup (250ml) red wine , such as Cabernet Sauvignon
14 oz (400g) canned chopped tomatoes
2 cups (500ml) chicken stock
salt and pepper , to taste
chopped parsley , to garnish
grated Parmesan or Greek Kefalotyri , to serve

Instructions

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.
4 chicken leg quarters, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp pul biber
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.
1 tbsp olive oil, 2 tbsp butter
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.
1 cup (250ml) red wine
Lower the heat to medium-low, 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.
1 onion, 2 carrots, 1 leek, 2 celery sticks
Add the sliced garlic, sugar, cinnamon, allspice, cloves and bay leaves and cook until the garlic becomes fragrant.
5 cloves garlic, 1 cinnamon stick, 1 tsp allspice berries, 3 whole cloves, ½ tbsp brown sugar, 4 bay leaves
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.
1 tbsp red wine vinegar, 2 tbsp tomato paste
Add the canned tomatoes and chicken stock and bring to a simmer. Return the chicken to the pot, cover and transfer to the oven for one hour.
14 oz (400g) canned chopped tomatoes, 2 cups (500ml) chicken stock
Take the lid off and cook for an additional 20-30 minutes to allow the sauce to thicken, if needed.
Discard the bay leaves, cinnamon stick, allspice berries and cloves. Taste and season as needed. Serve the kokkinisto sprinkled with chopped parsley and plenty of grated cheese.
salt and pepper, chopped parsley, grated Parmesan or Greek Kefalotyri

Video

Notes

You can use chicken thighs (bone in, skin on or off) instead of chicken leg quarters or even a whole chicken cut into quarters. Skinless chicken breasts are leaner, but they lack flavor and may end up drying up.
Like most stews, this dish tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to four days.
To reheat, place in a pan and add a splash to water to loosen the sauce. Bring to a gentle simmer, stir and let it bubble away for a few minutes until hot all they through. You might want to cover the pan to keep the chicken lovely and moist.
Freeze this dish in suitable containers for up to three months. It may be better to pull the meat off the bone first (it is so tender, it’s practically falling off it already).
SLOW COOKER INSTRUCTIONS: To cook in the crockpot, sear the chicken in a separate skillet or directly in the slow cooker if it has a browning function (I swear by my Instant Pot Slow Cooker). Sauté the vegetables, add the remaining ingredients but use only 1 cup (250ml) of chicken stock. Transfer in the slow cooker if you used a separate pan. Cook on the LOW setting for 5-6 hours or the HIGH setting for 3-4 hours. Cook on HIGH uncovered for 30 minutes if the sauce needs thickening.

Nutrition