In Greek: κοτόπουλο κρασάτο με πιππεριές, pronounced koh-TOH-poo-lo krah-SAH-toh meh pee-peh-ree-YES
This is a family favorite – both for me as the cook as well as for those who are going to eat it! It’s a pretty dish – with the red and green bell peppers, and I can use parts of the chicken that are less expensive and it’s always delicious.
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
- 4 1/2 pounds of chicken, serving size pieces
- 1 large onion, chopped
- 1/4 cup of olive oil
- 1 teaspoon of sea salt
- 1/4 cup of red wine
- 1 3/4 cups of water
- 2 sweet red peppers, seeded and chopped (bell, corno di toro, etc.)
- 2 green bell peppers, seeded and chopped
- juice of 2 lemons
- 2 tablespoons of flour
Clean the chicken to remove any yellow fat, and rinse thoroughly. Pat dry.
Heat oil in a stew pot over high heat. When hot, add chopped onion and chicken. Stir to coat with oil and cover. When the liquid comes to a full boil, cook for 8-9 minutes or until liquid from the chicken cooks off, stirring occasionally to prevent sticking. Stir in the wine, lower heat to medium-low, cover, and cook for 5 minutes. Add water and peppers, stir to mix well, cover, and cook for 1 hour, stirring occasionally.
In a small bowl, combine lemon juice and flour with a fork until flour is dissolved.
Increase heat under the chicken to medium, and when it reaches a full boil, pour off 1 1/2 cups of the liquid into the lemon-flour mixture. Use a fork to blend well and pour back into the pot, stirring to blend thoroughly. Allow to boil for 3 minutes, turn off heat, and let sit, covered, on the cooling stovetop for 20 minutes before serving.
Yield: serves 4-6
- Remove chicken skin before serving.
- This can also be made with skinless chicken.