In Greece, chicken or rabbit is often braised with baby onions, red wine, cinnamon and other spices for a rich and satisfying casserole.
- 60 ml extra-virgin olive oil (¼ cup)
- 1 kg baby onions, peeled
- 1 onion, thinly sliced
- 1.5 kg chicken, cut into 6 pieces 1.5 kg chicken, cut into 6 pieces
- for dusting seasoned flour
- 3 cloves garlic, finely chopped
- 400 gm canned chopped tomatoes
- 1 tbsp tomato paste
- 3 fresh bay leaves
- 1 cinnamon quill
- 10 whole cloves
- 1 tbsp whole allspice berries, crushed
- ½ tbsp dried oregano
- 500 ml red wine (2 cups)
- 1 tbsp aged red wine vinegar
- 1Preheat 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.
- 2Add 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.
Drink Suggestion: Spicy young Greek red. Drink suggestion by Max Allen