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.
- 200 ml extra virgin olive oil
- 1 small (100 g) red onion, quartered
- 2.4 kg rooster, cut "country style" into 6 pieces or 2 kg free-range chicken
- 150 ml white wine
- 1 L water, depending on pan size
- extra virgin olive oil, for deep-frying
- 1.5 kg (approx. 6) potatoes, peeled, roughly sliced
- rigani (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat 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.
2. 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.
3. Heat extra olive oil to very hot. Deep-fry potatoes, in batches until golden and tender, up to 8-10 minutes per batch.
4. Remove lid from cockerel or chicken and lay potatoes on the top of the dish. Sprinkle with rigani and serve.
• 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.