Chicken kokkinisto with french fries

Ingredients

• 1 whole chicken (about 1.36–1.81 kg; 3–4 lb)whole chicken
• Juice of 1 lemonlemon juice
• 80 ml (⅓ cup)olive oil
• 7.5 ml (½ tbsp)salt
• 1.25 ml (¼ tsp)ground black pepper
• 500 ml (2 cups)tomato sauce
• 5 ml (1 tsp)ground cinnamon

Instructions

1. 1

   Carve the chicken

   Cut the chicken into 8–10 portions: two drumsticks, two thighs, two breasts (halved if you like) and two wings. Trim away excess fat and skin.

2. 2

   Season the chicken

   Put the chicken pieces in a large bowl. Pour over the lemon juice, then add the salt and pepper and distribute the seasoning evenly.

3. 3

   Heat the oil

   Warm the 80 ml olive oil in a medium frying pan over medium-high heat. Add the chicken without crowding the pan; cook it in two batches if needed.

4. 4

   Brown the pieces

   Fry the chicken for about 4–5 minutes on each side, until golden. Transfer each cooked piece to a medium pot, then pour the cooking oil into the pot once all the chicken is browned.

5. 5

   Simmer in sauce

   Add the tomato sauce and cinnamon to the pot. Bring it to the boil, reduce the heat to medium, cover and cook for 45 minutes.

6. 6

   Serve the chicken

   Serve the chicken with the sauce.

7. 7

   Enjoy the dish

   Enjoy!

What is chicken kokkinisto?

Kokkinisto is a Greek style of cooking in which ingredients are browned and then simmered in a tomato-based sauce; its name refers to the reddish colour of the finished dish. This version starts with pieces of chicken fried until golden, then cooks them slowly with tomato and cinnamon.

The recipe serves the chicken with its sauce and describes French fries in the dish title, but does not include a method or ingredients for making them. Prepare fries separately if you want to serve the meal as named.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 48g protein, 8g carbs, 38g fat.

Chicken provides most of the protein, while the tomato sauce contributes carbohydrates. Olive oil is the main source of fat, and the amount per serving depends partly on how much oil remains in the pot. Balance the plate with vegetables alongside the chicken; fries are not included in this estimate.

Why brown the chicken first?

Golden surfaces give the chicken a deeper savoury flavour before it goes into the sauce. The browning is done in a frying pan, while the longer, covered cooking happens in a pot.

Batch cooking: leave space around the pieces so they can brown rather than steam. Transfer each batch to the pot as it is ready.

Lemon, tomato and cinnamon

Lemon juice seasons the chicken before frying and brings a sharp note to the dish. Salt and black pepper are added at the same stage, so distribute them over all the pieces.

Cinnamon: a teaspoon brings a warm, distinctive note to the tomato sauce. Stir it in with the tomato sauce before simmering.

The covered simmer

Once the tomato sauce and cinnamon are added, bring the pot to the boil, then lower the heat to medium and cover it. The recipe calls for 45 minutes of cooking.

Keep the pot covered during this stage as directed, and check that the sauce is simmering gently rather than boiling vigorously.

How to tell when it is ready

The recipe gives a cooking time rather than a separate visual test. At the end of the 45-minute simmer, check that the chicken is cooked through and tender before serving.

Portion size: the recipe calls for 8–10 pieces from one chicken, so some servings may contain more than one piece. Spoon the tomato sauce over the chicken at the table.

What to serve with it

Homemade French fries are suggested by the dish title and description, though they are not included in the supplied ingredient list or method. Cook them separately and serve alongside the chicken.

A simple green salad or cooked vegetables can also accompany the rich tomato sauce. Keep any extra sides separate so the chicken and sauce remain the centre of the plate.

Recipe notes & tips

• Pat the chicken dry before seasoning if it is wet, to help it brown in the pan.
• Use two batches if the chicken pieces do not fit with space between them.
• Keep the heat at medium-high while browning and turn the pieces after about 4–5 minutes.
• Pour the frying oil into the pot with the chicken as the recipe directs.
• Bring the sauce to the boil before lowering the heat and covering the pot.
• Make any French fries separately, as their ingredients and cooking method are not provided here.

Variations

• Add garlic: include crushed garlic in the tomato sauce for a more aromatic stew.
• Use chicken portions: start with separate drumsticks, thighs and breasts if you do not want to carve a whole bird.
• Choose a different side: serve the chicken with rice or bread to catch the sauce.
• Add vegetables: serve with cooked greens or a simple salad alongside.
• Adjust the cinnamon: use a little less for a subtler warm spice note.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning; fry it in two batches if necessary.
• Skipping the browning: the recipe relies on golden chicken before simmering; give each side about 4–5 minutes.
• Boiling hard throughout: reduce the heat to medium after the sauce comes to the boil and cover the pot.
• Leaving out the cooking oil: pour it into the pot with the browned chicken as instructed.
• Assuming fries are included: the recipe gives no fries method or ingredients; prepare them separately if desired.

How to store

Refrigerate leftover chicken and sauce in a covered container and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions