It’s been a while since I published a recipe, and this dish is so tasty, I thought why not? So here is the recipe for a delicious chicken stifado.
Ingredients – serves 3
6 tbsp. olive oil
3 chicken breasts, cut into large chunks
250ml dry red wine
1 tsp sugar
1 tbsp. tomato puree
6 garlic cloves
1 tbsp. fresh rosemary, chopped
10 black peppercorns
1/2 tsp ground nutmeg
1 bay leaf
Salt and pepper
Preheat oven to 200C/400F/Gas Mark 6
- Blanch the onions for 2-3 minutes in boiling water, drain and allow to cool slightly, then peel, but leaving them whole.
- Heat half the oil in an ovenproof pan, add the chicken and cook over a medium heat, turning occasionally until sealed all over.
- Pour the wine into the pan, and cook for 3-4 minutes, scraping the sediment from the bottom of the pan with a wooden spoon.
- Heat the remaining oil in a heavy pan. Add the onions, cover and cook over a medium-low heat for 5-10 minutes until lightly browned. Uncover, sprinkle with the sugar and stir until caramelised. Add the onions to the chicken.
- Combine the tomato puree with the water and pour over the chicken. Add the garlic, rosemary, peppercorns, nutmeg and bay leaf, and season with salt and pepper.
- Cover and transfer the dish to the oven. Bake for 1-1 1/2 hours.
I served this with boiled potatoes and green beans, but would be equally good with some crusty bread, or simply on its own.
(Recipe adapted from Vefa’s Kitchen recipe, published by Phaidon Press Inc in 2009)