Recipe for Kota Me Krasi – Greek Style Chicken Stew
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Kota me Krasi is a dish that is popular throughout Greece, but this particular version is especially popular on the island of Corfu since it contains ingredients such as fennel, which grow well on the island. The common theory is that this stew is particularly influenced by the Venetian occupation of the island.
- 1/4 cup Greek olive oil
- 3 slices pancetta, diced
- One whole chicken (about 4 pounds), cut in 6 pieces
- 2 large onions, chopped
- 3 carrots, peeled and cut into 4 pieces
- 1 fennel bulb, fronds removed and chopped
- 2 cups whole, small mushrooms – washed and trimmed (optional)
- 4 garlic cloves, minced
- 1 cup sweet red wine, such as Mavrodaphne
- 1 cup dry red wine
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- Water, as needed
- 3 tablespoons chopped, fresh parsley
Directions to Make Greek Chicken Stew:
Add the oil to a dutch oven and heat over medium for 30 seconds. Add the pancetta and saute for 1 minute. Add the chicken and sear on on side for 5 minutes. Turn the pieces over and sear for another 5 minutes. Sear the chicken pieces in batches if they don’t fit in the pan at once. Remove the chicken fro the pan and set aside.
Add the onions, carrots, and fennel and saute over medium heat for 5 minutes. If using mushrooms, add them and saute for 1 minute. After that, add the garlic and saute for one minute. Add the chicken back to the pan and add the sweet wine, dried wine, red pepper flakes, thyme, rosemary, bay leaves, and salt. If the mixture doesn’t cover the chicken, add a little water until it does.
Cover the pan and bring the mixture to a boil over medium-high heat. Once it does, reduce the heat to low to simmer the stew for 45 minutes. Turn the chicken pieces over, return the lid to the pan, and then simmer the stew for another 45 minutes.
Remove the chicken and vegetables from the pan, leaving the liquid behind. With the pan uncovered, bring the liquid to a boil and then drop it to a simmer. Let it cook for about five minutes or until the sauce thickens slightly. Pour the sauce over the chicken and vegetables and then sprinkle with the fresh parsley just before serving.
This post was written by GreekBoston.com