Chicken stifatho dishes are generally known for including boiler and/or pearl onions, wine, and a tomato sauce, and this recipe for kotopoulo stifatho (in Greek: κοτόπουλο στιφάδο, pronounced: koh-TOH-poo-loh stee-FAH-thoh) is no exception. The wonderful combination of spices (cinnamon, cloves, bay leaves) makes this a vibrant stew. The optional addition of cheese adds even more depth. Chicken stifatho is commonly served with fried potatoes, a green salad, and crusty bread.
- 2 tablespoons of olive oil
- 2 pounds pearl onions (or whole boiler, peeled)
- 2-3 tablespoons of olive oil
- 1 chicken (around 4 pounds, cut into serving-sized pieces)
- 3-4 cloves of garlic (thinly sliced)
- 2 pounds of tomatoes (ripe, peeled and finely chopped or pulped in food processor, including juice)
- 1 stick of cinnamon
- 2 whole cloves
- 2 bay leaves
- 1/2 cup of white wine (dry, or dry vermouth)
- 1 teaspoon of sea salt
- 1/4 teaspoon of pepper (freshly ground or a few peppercorns)
- Optional: 1/2 pound of kefalotyri cheese (or pecorino, cut into 1/2 inch cubes)
- Optional: 2-3 tablespoons of olive oil
- In a skillet, sauté whole peeled onions in 2 tablespoons of oil, stirring constantly until lightly browned. Transfer onions to a colander to drain and discard oil.
- In a stew pot, heat 2-3 tablespoons of oil over medium-high heat, add chicken pieces and turn frequently to brown on all sides.
- Add garlic slices and sauté for a minute or so more to brown (total about 10 minutes).
- Stir in sautéed boiler onions, chopped or pulped tomatoes (with their juice), wine, salt, pepper, and a bouquet garni with the cinnamon stick, cloves, and bay leaves.
- Cover and simmer for 1 1/2 to 1 3/4 hours without stirring, until the only liquid remaining is the sauce. Discard bouquet garni.
- Toward the end of cooking time, heat 2-3 tablespoons of olive oil in a non-stick pan over medium-high heat and add cheese.
- Cook until browned on one side and, with a spatula to pull up the cheese where it may stick to the pan, turn and brown on the other.
- Discard the bouquet garni and add cheese to the completed stew, cover, and remove from heat.
- Allow to sit 10-15 minutes before serving to give the cheese time to melt.
Note: If using a blender or food processor to pulp the tomatoes, peeling is optional. Prep time depends on the time it takes to peel the onions. Some ideas to make it easier.
|Nutritional Guidelines (per serving)|
|Total Fat||89 g|
|Saturated Fat||21 g|
|Unsaturated Fat||44 g|
|Dietary Fiber||9 g|