 Greek
Stifado
Serves 4. This recipe is best made a day before
needed
INGREDIENTS
- 1 frying chicken, cut into pieces
- Prenzel
Garlic Infused Olive Oil
- Flour
- 4 cups chopped fresh tomatoes
- 1/4 cup water
- 1 cup vegetable or chicken stock
- 5 fresh bay leaves
- 8 peppercorns
- 2 sticks cinnamon
- 12 whole cloves
- 2 cloves garlic, minced
- 2 sprigs fresh marjoram
- A few small onions or shallots
- 1 cup Kalamata olives
- 2 Tbsp Prenzel
Vincon Red Wine Concentrate
- Cooked rice
- 150g crumbled feta cheese
- 1/2 cup parsley, chopped
- 1 cup chopped walnuts
METHOD
Preheat oven to 180°C.
Remove skin and fat from chicken. Dredge in flour
and brown in a casserole dish with garlic oil.
Add tomatoes, water and stock. Make bouquet garni
with herbs, spices and garlic. Drop into casserole.
Add onions to stew. Bake for approx 1 hour. Add
olives and Vincon Red Wine Concentrate.
Serve over mound of rice, topped with feta, chopped
parsley and walnuts.
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