Greek-style Coq au Vin

Ingredients

While the French Coq au Vin traditionally uses Burgundy wine and mushrooms, this Greek adaptation incorporates Greek red wine and Mediterranean herbs like oregano and thyme. The dish also features the addition of olives and feta cheese, which add a distinct Greek twist to the flavors. The result is a fusion of French and Greek cuisines that is both comforting and delicious. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240 ml) Greek red wine 1 cup (240 ml) Greek red wine
• 2 cups (470 ml) tomato passata 2 cups (470 ml) tomato passata
• 1 cup (235 ml) chicken broth 1 cup (235 ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (150 g) Kalamata olives 1 cup (150 g) Kalamata olives
• 200 g (7 oz) feta cheese, crumbled 200 g (7 oz) feta cheese, crumbled
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, carrots, celery, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Return the chicken to the pot and pour in the red wine. Allow it to simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the tomato passata, chicken broth, tomato paste, bay leaves, oregano, and thyme. Season with salt and pepper to taste. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the chicken is tender and cooked through.
6. 6.
   Stir in the Kalamata olives and crumbled feta cheese. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaves before serving. Serve the Greek-style Coq au Vin hot with crusty bread or over a bed of fluffy rice.

Treat your ingredients with care...

• Chicken — Make sure to brown the chicken pieces well before simmering to enhance the flavor and texture.
• Feta cheese — For a creamier texture, you can mix some of the crumbled feta cheese into the stew while it simmers.

Tips & Tricks

• For a richer flavor, marinate the chicken in red wine, garlic, and herbs for a few hours before cooking.
• Serve the Greek-style Coq au Vin with a side of Greek salad and crusty bread for a complete meal.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Greek-style Coq au Vin hot, garnished with fresh herbs like parsley or oregano. Accompany it with crusty bread or fluffy rice to soak up the delicious sauce.

Presentation advice

Transfer the stew to a large serving dish and sprinkle some crumbled feta cheese and Kalamata olives on top for an attractive presentation. Serve with a sprig of fresh herbs for a pop of color.