Ingredients

  • 1 rooster
  • 1 bottle of red wine Playia Cuvée Spéciale 2017 from Oenou Yi – Ktima Vassiliades
  • 1 tablespoon tomato paste
  • 3 large tomatoes
  • 500 g. pearl onions
  • Whole onion
  • 500 g small white mushrooms, whole
  • Olive oil
  • 2 cloves garlic chopped
  • 2 cloves
  • 1 small cinnamon stick
  • 3-4 grains of spice
  • 1 laurel leaf
  • 500 gr Greek hilopites
  • Salt and pepper
  • One table spoon butter (optional)
  • Parmesan or kefalotyri cheese

Preparation

  • Cut the rooster into 10 pieces and marinate into the wine for 24 hours.
  • Remove the rooster from the marinade which we set aside. Dry the meat well by using paper towel.
  • In a well-heated frying pan, add 2 tablespoons olive oil.
  • Sauté the pieces well, until golden from all sides. Remove and set aside.
  • In a pot placed over high heat, add 3 tablespoons olive oil and sauté the onion, and garlic. After they are well sautéed, add the wine.
  • The wine will froth a lot when added in, so leave it for 2-3 minutes, and if needed, skim some of the froth with a slotted spoon.
  • Then, add the rooster pieces, water, and boil them for 20 minutes.
  • After 20 minutes, add the pearl onions.
  • After 40 minutes, add the mushrooms and keep boiling.
  • Lastly, after 60 minutes, remove the rooster from the pot, and in case the sauce needs to thicken more, let it simmer for a bit more.
  • When the sauce thickens enough, remove from the heat, add 1 tablespoon butter and let it be incorporated.
  • Add the rooster pieces and leave them inside so that they get more from the sauce’s taste.
  • Serve with xilopites, grated kefalotyri or parmesan, and accompany with a glass of Playia Cuvée Spéciale 2017 of Oenou Yi – Ktima Vassiliades

*Recipes and dishes presented on the website are not necessarily applied in the winery’s restaurant.