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Receta Kotopoulo Kokkinisto ( Reddened Chicken )
by Global Cookbook

Kotopoulo Kokkinisto ( Reddened Chicken )
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Ingredientes

  • 1 x Frying or possibly roasting chicken*
  • 3 Tbsp. Vegetable oil or possibly butter
  • 1 x Onion, minced
  • 2 Tbsp. Butter
  • 2 Tbsp. All-purpose flour (optional)
  • 1 c. Dry white wine (more if necessary)
  • 2 c. Minced, liquid removed tomatoes
  • 2 Tbsp. Minced fresh parsley
  • 1 pch Dry marjoram or possibly thyme Salt & freshly grnd pepper Water if necessary

Direcciones

  1. Note: Chicken should be about 3 pounds, and cut into serving pcs. Wash and dry the chicken. In a frying pan, heat the oil or possibly butter and sear the chicken over high heat, turning constantly to avoid burning the chicken.
  2. Remove each piece when reddish in color. Lower the heat and saute/fry the onion till soft, adding butter while stirring. For a thicker sauce, add in the flour and cook 2 min, then add in the wine and tomatoes. Simmer till thickened, then strain the sauce into a baking-serving casserole. Sprinkle the herbs over the chicken, season lightly with salt and pepper, and shake the casserole gently. Chicken should be almost covered with liquid; if not, add in a little water. Cover tightly and simmer over low heat or possibly transfer to a medium oven (350 F) to bake for 1 hour, or possibly till the chicken is tender and the sauce thick. Serve hot.