Cockerel in wine with thick recipe (chondra) potatoes
- Cuisine: Greek
- Prep Time: 25 min(s)
- Cook Time: 2 hr(s) 30 min(s)
- Serves 6
Cockerel is rooster, but the recipe could also be made with a large free-range chicken. Cockerel, being older and tougher, will need longer, slower cooking than a chicken.
Ingredients200ml extra virgin olive oil
1 small (100g) red onion, quartered
2.4kg rooster, cut “country style” into 6 pieces or 2kg free range chicken
150ml white wine
1 litre water, depending on pan size
Extra virgin olive oil, for deep-frying
1.5kg (approx. 6) potatoes, peeled, roughly sliced
PreparationHeat oil over medium heat in a large frying pan until hot. Add onion and cockerel or chicken pieces, seasoning with salt and pepper as they go in. Cook for about 15 minutes, turning until golden brown all over. Discard onion.
Place cockerel or chicken and a couple of spoonfuls of the oil in the frying pan into a large deep-sided pan. Add white wine and boil to evaporate off the alcohol. Add water to almost cover the cockerel or chicken. Bring to the boil, cover and reduce heat to low. Cook chicken for 30-35 minutes or until tender. Cook cockerel for 1 hour 15 minutes and if still not tender, place in a pre-heated 160’C (fan-forced) oven for an additional 1 hour and 15 minutes or until tender. Taste and adjust seasoning if necessary.
Heat extra olive oil to very hot. Deep-fry potatoes, in batches until golden and tender, up to 8-10 minutes per batch.
Remove lid from cockerel or chicken and lay potatoes on the top of the dish. Sprinkle with rigani and serve.
Lyndey’s Note; if preparing in advance, as often is done in Greece, place potatoes on top and return covered pan to oven to keep warm until serving time.
Displaying 10 of 236 Greek Restaurants.
|6.||Yots Greek Taverna||Larrakeyah|
|9.||George's Greek Tavern||Malvern East|
Featured Food & Recipes
Cook large rice crackers in the microwave. Lay across a take away container and cook on HIGH for approx. 1 minute until puffed. Use as an edible serving dish for salads.
Flat Wok Shovel
Called a 'chan'. A versatile tool used to flip and toss ingredients when stir-frying, also used to measure sauces and remove cooked food from the wok to a serving plate.