cockerels in red wine sauce - kokoras krasatos
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.
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
