CHEF and blogger Paul James writes for our paper.
I MADE this traditional Greek dish using chicken fillets for quickness, but it’s just as tasty using other cuts of meats suitable for slow braising and cooking slowly in the oven or even a slow cooker.
The original meat for this dish is rabbit, but as one of my granddaughters, Summer-Rai who is only four has two of her own, I thought better of it.
She would never speak to me ever again and that’s a definite.
Having only visited Corfu, I’m really looking forward to eventually visiting the other Greek Islands and also Greece itself one day.
I might even try the rabbit – but then again maybe not.
Visit facebook.com/RECIPESFROMMYTRAVELS for more of Paul’s blog.
Greek Chicken Stifado
10 small shallots.
4 chicken breast fillets, cut into smaller fillets
2 cloves garlic, finely chopped
125ml red wine
2 cinnamon sticks
salt and ground black pepper to taste
1 tbsp of dried oregano,
2 bay leaves
250ml chicken stock.
100ml orange juice
1. Fill a saucepan with cold water and bring to the boil.
2. Add the shallots with the skins still on and bring back to the boil, cover and simmer, for about half-an-hour.
3. Drain and run under a cold tap and peel.
4. In a casserole dish add the chicken, garlic, oregano, bay leaves and cinnamon sticks.
5. In a saucepan add the red wine, passatta, chicken stock and orange juice and bring to a simmer.
6. Pour the mixture over the ingredients that are in the casserole dish, cover with a lid or tin foil and cook in a preheated oven at 180c for 40 minutes or until the chicken is cooked thoroughly.
Serve and enjoy.
Remove the cinnamon sticks and bay leaves, season to taste and Serve, maybe with mash potato and crusty bread and a sprinkle of parsley.