Greek Recipes

Greek and Cypriot recipes

Stuffed Chicken in a Pot (Peloponnesos)

Kotopoulo gemisto stin katsarola


  • 6 to 8 tablespoons extra-virgin olive oil, as needed
  • 1 chicken liver (optional), trimmed and chopped
  • 21⁄2 cups of 1-inch bread cubes cut from rustic
  • bread, crusts removed
  • 3 garlic cloves, finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon dried Greek oregano
  • 3⁄4 cup water
  • 1 tablespoon tomato paste
  • 1⁄2 cup grated kefalotyri or aged myzithra cheese
  • One 3- to 31⁄2-pound chicken
  • 11⁄2 cups grated tomatoes  or
  • chopped canned plum tomatoes

Makes 6 servings


1. If using the chicken liver, heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and cook the liver, stirring, until brown, 6 to 7 minutes. Remove from the skillet and set aside. Heat another 2 tablespoons of the oil over medium heat and brown the bread cubes and garlic until both are lightly golden. Season with salt, pepper, and 1⁄2 tablespoon of the oregano. Stir for 1 minute. Add the water, return the chicken liver to the skillet,and simmer for another 5 to 7 minutes. Stir the tomato paste into the mixture and cook for 3 to 4 more minutes. Remove from the heat and toss with the grated cheese.

2. Rinse the chicken inside and out with cold running water and fill loosely with the bread stuffing. Sew or skewer closed and season with salt and pepper. Heat the remaining 1⁄4 cup olive oil over medium-high heat in a pot large enough to hold the chicken. Place the chicken in the pot and sear to brown on all sides. Add the tomatoes and enough water to come about a third of the way up the chicken. Cover and simmer until the chicken is tender, about 11⁄2 hours. About 2 minutes before removing, sprinkle in the remaining 1⁄2 tablespoon oregano.

3. To serve, place the chicken on a large serving platter and spoon out the stuffing all around it. Pour the pot juices over the bird and stuffing and serve.

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