Chicken stifado (one-pan baked chicken with pearl onions)
Dimitra's Dishes · ♥ 256 likes · 7.6K views · 5 min video
Read about cut-up (8-cut) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb whole chicken
- salt
- freshly cracked black pepper
Put the cut-up skinless chicken in a 9 by 13 inch baking pan and season both sides with salt and black pepper.
- 1 can tomato sauce
- 4 cloves garlic cloves
- sugar
- 1 cup chicken broth or water
- 1 tsp dried oregano
In a mixing bowl whisk the tomato sauce, four grated garlic cloves, a pinch of sugar, a cup of chicken broth or water (rinsed through the can), a teaspoon dried oregano, a pinch of red pepper flakes and a quarter teaspoon ground allspice.
Pour over the chicken and onions; add a small cinnamon stick and two bay leaves.
Spices, parchment and foil
- crushed red pepper flakes
- ¼ tsp ground allspice
- 1 whole cinnamon stick
- 2 whole bay leaves
Cover with crumbled parchment paper, then a layer of foil so the foil does not touch the food.
Uncover, reduce to 400 and bake about 45 minutes to an hour until the chicken is tender and the sauce thick.
Remove the cinnamon stick and bay leaves; taste and adjust salt and pepper. Optionally broil the last five minutes to caramelize the onions more, never in a glass pan.