cockerels in red wine sauce - kokoras krasatos

ingredients - info cockerels all-purpose flour flat pasta red onion garlic red wine tomato puree

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.