Stifado Chicken Stew
|Onions||2 Pound (1 Kilogram)|
|Roasting chicken||4 Pound, jointed (2 Kilogram)|
|Garlic||4 Clove (20 gm), chopped|
|Dried oregano||1 Teaspoon|
|Olive oil||1⁄4 Pint (150 Milliliter)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Red wine vinegar||2 Tablespoon|
Peel the onions carefully and put half of them in the bottom of a large, flameproof casserole.
Lay the chicken pieces on top, and sprinkle with the chopped garlic and bay leaves.
Flavour with salt, pepper and some oregano (1/2 teaspoon is plenty at this stage).
Cover with the rest of the onions and pour over the oil and red wine and just a spoonful of the vinegar.
Cook very gently, covered, at 150°C/300°F/ Gas Mark 2, or on top of the stove; try to ensure that the onions do not break up.
It will take about 1-1 1/2 hours for the chicken to be tender.
Cool the casserole quickly by standing the pan in cold running water, then leave it for several hours, or overnight, before gently reheating and serving.
About 10 minutes before serving, check the flavouring and add more oregano or vinegar if required.