Kotopoulo Kokkinisto (Chicken Braise)
Place a large sized pot over a medium heat and add the extra virgin olive oil to warm. Add the chicken pieces in 2 batches and seal on both sides. Remove the ch
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Can opener
- Kettle
- Ladle
- Serving bowl
Ingredients
- 1/4 cup, extra virgin olive oil
- 500-600g chicken thigh (without skin and kept whole)
- 1 small brown onion, finely diced
- 1 clove garlic, minced
- ½ cup red wine or port
- 2 TB tomato paste
- 400g can, crushed tomatoes
- 1 tsp, sugar
- Salt
- Pepper
- 1 cinnamon quill
- 3 bay leaves
- 3 cloves, whole
- ¾ -1 cup, water
- 300g frozen peas
- ½ bunch of parsley, finely chopped
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