In Greece, chicken or rabbit is often braised with baby onions,
red wine, cinnamon and other spices for a rich and satisfying
Kokkinisto60 ml (¼ cup) extra-virgin olive oil1 kg baby onions, peeled1 onion, thinly sliced1.5 kg chicken, cut into 6 pieces 1.5 kg chicken, cut into 6 pieces for dusting seasoned flour3 cloves garlic, finely chopped400 gm canned chopped tomatoes1 tbsp tomato paste3 fresh bay leaves1 cinnamon quill10 whole cloves1 tbsp whole allspice berries, crushed½ tbsp dried oregano500 ml (2 cups) red wine1 tbsp aged red wine vinegar
Preheat oven to 190C. Heat olive oil in a large cast-iron casserole, add onions and sauté over medium heat for 5 minutes or until soft. Remove with a slotted spoon and set aside. Dust chicken in seasoned flour, shaking to remove excess and sauté for 5 minutes or until brown. Remove and set aside.
Add garlic, tomatoes, tomato paste, herbs and spices to casserole, season to taste with sea salt and freshly ground black pepper and sauté for 10 minutes. Add wine and vinegar and cook for another 5 minutes. Add chicken pieces and onions back to casserole then bring to the boil. Cover and bake for 1 hour or until sauce thickens and chicken is tender. Serve with a simple mixed leaf salad.