If you have heard of ‘Stifado’, you will probably think of a dish made with beef, veal or rabbit. This is an alternative made with chicken, which resembles to the French Coq Au Vin. Try this on a cold winter day to warm up the spirits of the family.

 

Ingredients (serves 4-6):

1 large organic chicken cut into big portions or chicken thighs

Plain flour

Salt and lots of ground black pepper

50g (2oz) butter

3tbsp olive oil

700g (1½lb) baby onions or peeled and left whole

1 large onion, thickly sliced

2-3 garlic cloves, crushed and chopped

2 small cinnamon sticks

4 allspice berries, lightly crushed

4 whole cloves

2 bay leaves

2 sprigs of rosemary

4 sprigs of fresh thyme

Peel of ½ an orange

2 glasses of good dry red wine

½ glass of red wine vinegar

1 tbsp tomato puree

1 tbsp sugar

1 chicken stock cube, diluted in 570ml (1pint) warm water

 

Method:

Season the chicken portions with salt and pepper and roll in flour. Heat the butter and olive oil in a large saucepan or a wok that has a lid, and fry the chicken portions a few at a time until nice and brown. Remove from the pan and keep to one side.

Using the same pan – you may need to add more oil – fry the baby onions until golden brown and place on kitchen paper to drain.

Fry the sliced onions until soft and caramelized, add the garlic and return the chicken to the pan. Mix the tomato puree, cook for a minute or two, add the orange, sugar herbs, spices, baby onions, and pour in the wine and vinegar. When it comes to the boil, add the stock and enough hot water to only just cover the chicken. (Onions bring out lots of water).

Once it comes to the boil, reduce the heat, cover the pan and simmer for 40-45 minutes or until the sauce has thickened and the chicken is cooked. Taste and adjust seasoning, serve

with mashed potatoes, chips or rice.

NB: To peel the baby onions easily, cover them with boiling water and allow to cool. The skins will come away without too much effort. Peel them and make a cross on top of the

roots.