Stifado with Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large chicken
- 2 ½ kg onion (s)
- 250 g tomato puree
- 0.5 ½ cup olive oil
- 1 glass white wine, dry
- some red wine vinegar
- 40 g paprika powder, noble sweet
- 5 bay leaves
- 3 clove (s) garlic
- 2 tablespoon honey
- 0.5 teaspoon ½ chilli flakes
- 1 teaspoon cinnamon powder
- 5 carnation (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Portion the chicken and fry on all sides in the olive oil with all the spices except salt.
- Take the meat out of the pot.
- Peel the onions and garlic, score crosswise on the stalk and place in the saucepan. Fry briefly, place meat on top and deglaze with white wine. After 3 minutes add the tomato puree, vinegar and honey and fill up with water until everything is almost covered. Add 1 - 2 teaspoons of salt and simmer over medium to high heat with the lid closed for about 1 hour until the onions almost crumble. If necessary, add salt.
- Serve with fresh white bread or French fries.
- Tip: Tastes even better the next day, also cold (like chutney).
- Rather, choose smaller types of onion.
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