rooster in red wine sauce

cockerels in red wine sauce - kokoras krasatos

ingredients - info
passata chicken stock cinnamon sprig bay leaf parsley feta cheese olive oil pepper and salt
This is, in a nutshell, the Greek version of a French coq au vin. At least as far as the broad outlines of the recipe are concerned. By the way, it is a recipe that is centuries old and was already served at the time of the Roman Empire.
Cut the cockerels in half and sprinckle with flour. Fry them briefly over a high heat until golden brown. Cut red onion into slices and fry them with finely chopped garlic cloves. Preferably take a cast-iron cooking pot and put the preparation in it.
Pour in equal quantities of passata, chicken stock and red wine. Add some tomato puree, a cinnamon stick and a few bay leaves. Season with pepper and salt. Place the cockerels in the pot, stir and make sure they are submerged. Let them simmer for 1 to 1 ½ hours on low heat until the chicken parts are cooked. Serve with a pasta, for example the short Greek kritharaki, as shown in the photo. Finish with grated feta and chopped parsley.
Nederlands - français
cockerels all-purpose flour flat pasta red onion garlic red wine tomato puree
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Belgian Cuisine and more creative cooking

cockerels in

red wine sauce

kokoras krasatos

This is, in a nutshell, the Greek version of a French coq au vin. At least as far as the broad outlines of the recipe are concerned. By the way, it is a recipe that is centuries old and was already served at the time of the Roman Empire.
Cut the cockerels in half and sprinckle with flour. Fry them briefly over a high heat until golden brown. Cut red onion into slices and fry them with finely chopped garlic cloves. Preferably take a cast-iron cooking pot and put the preparation in it.
Pour in equal quantities of passata, chicken stock and red wine. Add some tomato puree, a cinnamon stick and a few bay leaves. Season with pepper and salt. Place the cockerels in the pot, stir and make sure they are submerged. Let them simmer for 1 to 1 ½ hours on low heat until the chicken parts are cooked. Serve with a pasta, for example the short Greek kritharaki, as shown in the photo. Finish with grated feta and chopped parsley.
passata chicken stock cinnamon sprig bay leaf parsley feta cheese olive oil pepper and salt
cockerels all-purpose flour flat pasta red onion garlic red wine tomato puree
DIRECTIONS INGREDIENTS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
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Nederlands
français
Belgian Cuisine and more creative cooking