Chicken and Onion Stew Recipe (Kotopoulo Stifatho)
Absolute: 2 hrs 5 mins - Prep: 20 mins - Cook: 105 mins - Yield: (4 servings)
Chicken stifatho dishes are commonly known for including evaporator as well as pearl onions, wine, and a tomato sauce, and this formula for kotopoulo stifatho (in Greek: κοτόπουλο στιφάδο, articulated: koh-TOH-crap loh stee-FAH-thoh) is no exemption. The awesome mix of flavors (cinnamon, cloves, sound leaves) makes this an energetic stew. The discretionary option of cheddar includes much more profundity. Chicken stifatho is regularly presented with singed potatoes, a green plate of mixed greens, and dried up bread.
Ingredients
2 tablespoons of olive oil
2 pounds pearl onions (or entire evaporator, stripped)
2-3 tablespoons of olive oil
1 chicken (around 4 pounds, cut into serving-sized pieces)
3-4 cloves of garlic (daintily cut)
2 pounds of tomatoes (ready, stripped and finely hacked or pulped in sustenance processor, including juice)
1 stick of cinnamon
2 entire cloves
2 inlet leaves
1/2 measure of white wine (dry, or dry vermouth)
1 teaspoon of ocean salt
1/4 teaspoon of pepper (newly ground or a couple of peppercorns)
Discretionary: 1/2 pound of kefalotyri cheddar (or pecorino, cut into 1/2 inch 3D shapes)
Discretionary: 2-3 tablespoons of olive oil
Method
1-In a skillet, sauté entire stripped onions in 2 tablespoons of oil, mixing always until gently carmelized. Exchange onions to a colander to deplete and dispose of oil.
2-In a stew pot, heat 2-3 tablespoons of oil over medium-high warmth, include chicken pieces and swing much of the time to dark colored on all sides.
3-Add garlic cuts and sauté for a moment or so more to darker (aggregate around 10 minutes).
4-Stir in sautéed heater onions, cleaved or pulped tomatoes (with their juice), wine, salt, pepper, and a bunch garni with the cinnamon stick, cloves, and cove leaves.
5-Cover and stew for 1/2 to 1 3/4 hours without mixing, until the main fluid remaining is the sauce. Dispose of bunch garni.
Discretionary Cheese
1-Toward the finish of cooking time, heat 2-3 tablespoons of olive oil in a non-stick skillet over medium-high warmth and include cheddar.
2-Cook until seared on one side and, with a spatula to pull up the cheddar where it might adhere to the container, turn and dark colored on the other.
3-Discard the bunch garni and add cheddar to the finished stew, spread, and expel from warmth.
4-Allow to sit 10-15 minutes before serving to give the cheddar time to liquefy.
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