Greek Style Kokkoras Krasatos

Ingredients

• 4 lbs Rooster or large whole chicken, cut into pieces
• 0.5 cup Extra virgin olive oil
• 2 medium Red onions, finely chopped
• 3 cloves Garlic cloves, minced
• 2 cups Dry red wine (Agiorgitiko or similar)
• 2 tablespoons Tomato paste
• 2 sticks Cinnamon sticks
• 4 pieces Whole cloves
• 3 pieces Allspice berries
• 1 cup Chicken stock
• 1 to taste Salt and freshly ground black pepper
• 2 tablespoons Fresh parsley, chopped for garnish(optional)

Instructions

1. 1

   Pat the chicken pieces dry with paper towels and season generously with salt and pepper.

2. 2

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the chicken in batches until golden on all sides.

3. 3

   Remove the chicken from the pot and set aside; in the same oil, sauté the onions until translucent, then add the garlic and cook for 1 minute.

4. 4

   Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly on the bottom of the pot.

5. 5

   Deglaze the pot with the red wine, scraping up any browned bits, and let it simmer for 3 minutes to reduce slightly.

6. 6

   Return the chicken to the pot and add the cinnamon sticks, cloves, allspice, and chicken stock until the meat is partially submerged.

7. 7

   Reduce heat to low, cover tightly, and simmer for 60 to 90 minutes until the chicken is tender and the sauce has thickened into a deep red glaze.

8. 8

   Discard the whole spices before serving over thick pasta (hilopites) or mashed potatoes.