[cooked-sharing]

Chicken in tomato and wine

Chicken in Tomato and Wine

This chicken in tomato and wine dish was served to us in a little Cretan village with some french fries and a simple salad. It tasted exactly like the way my mother used to make it, simple and delicious. I went to the kitchen and asked the cook if she would give me the recipe — I wrote it on the back of a small piece of paper. So glad I did!
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Servings: 5
Ingredients Method

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 1 onion; grated
  • 2 large ripe tomatoes; diced
  • 2 tbsp tomato paste
  • 1 small to medium whole chicken; preferably free range
  • 1/2 cup red wine
  • salt and pepper

Method
 

  1. To make chicken in tomato and wine: Add olive oil to a pot (or dutch oven), and heat up on medium heat.
  2. Add the grated onion, two diced tomatoes, and tomato paste. Cook together for a couple of minutes. Stir in the red wine.
  3. Cut the chicken into pieces. Add the chicken to the pot, and generously sprinkle with salt and pepper.
  4. Reduce heat to medium-low. Cover the pot with the lid, and let the chicken cook slowly — not at a rapid boil but at a nice gentle boil.
  5. Check every half hour or so and give a gentle stir. Cook for two hours.
  6. You can serve this dish with mashed potatoes, olive oil fried potatoes, or orzo, and either a traditional greek salad or a simple green lettuce salad. And of course fresh bread is always good to sop up the amazing tomato and wine sauce.
  7. See more delicious main meals here. Enjoy!

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