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!
To make chicken in tomato and wine:
Add olive oil to a pot (or dutch oven), and heat up on medium heat.
Add the grated onion, two diced tomatoes, and tomato paste.
Cook together for a couple of minutes.
Stir in the red wine.
Cut the chicken into pieces.
Add the chicken to the pot, and generously sprinkle with salt and pepper.
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.
Check every half hour or so and give a gentle stir.
Cook for two hours.
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.
See more delicious main meals here.
Enjoy!
0 servings