Greek Braised Rooster in Red Wine (Kokoras Krasatos)

Name: Greek Braised Rooster in Red Wine (Kokoras Krasatos)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Cuisine: greek
Ingredients: 1.5 kg rooster (or mature free-range chicken), cut into 8 bone-in pieces; 4 tbsp olive oil; 2 pcs red onions, finely chopped; 4 clove garlic cloves, minced; 2 tbsp tomato paste; 300 ml dry red wine; 400 g canned crushed tomatoes; 400 ml chicken stock or water; 1 pcs cinnamon stick; 4 pcs whole allspice berries; 3 pcs whole cloves; 2 pcs dried bay leaves; 1 pinch pinch of grated nutmeg; 1 tsp salt; 1/2 tsp freshly cracked black pepper; 400 g thick tubular pasta (such as Greek macaroni No. 2 or bucatini); 60 g grated dry mizithra cheese (or pecorino/kefalotyri); 2 tbsp fresh flat-leaf parsley, finely chopped

By Culiora

Greek Braised Rooster in Red Wine (Kokoras Krasatos) served on a plate, photographed in natural light

Kokoras krasatos is a beloved Greek village classic of mature rooster braised slowly in red wine, warm spices, and a rich tomato sauce. The long, gentle simmer turns the lean, flavourful meat meltingly tender, producing an aromatic sauce traditionally tossed with thick pasta and salty mizithra cheese.

Servings: 4
Prep time: 20 min
Cook time: 120 min
Total time: 140 min

Ingredients

1.5 kg rooster (or mature free-range chicken), cut into 8 bone-in pieces
4 tbsp olive oil
2 pcs red onions, finely chopped
4 clove garlic cloves, minced
2 tbsp tomato paste
300 ml dry red wine
400 g canned crushed tomatoes
400 ml chicken stock or water
1 pcs cinnamon stick
4 pcs whole allspice berries
3 pcs whole cloves
2 pcs dried bay leaves
1 pinch pinch of grated nutmeg
1 tsp salt
1/2 tsp freshly cracked black pepper
400 g thick tubular pasta (such as Greek macaroni No. 2 or bucatini)
60 g grated dry mizithra cheese (or pecorino/kefalotyri)
2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

Pat the rooster pieces dry with paper towels and season all over with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the meat pieces thoroughly on all sides until deep golden, about 4–5 minutes per side. Transfer the browned meat to a plate and set aside.
Pour off excess fat if needed, leaving about 2 tablespoons in the pot. Add the chopped onions and cook over medium heat for 6–8 minutes until soft and translucent. Add the minced garlic and tomato paste; stir constantly for 1–2 minutes until fragrant and the paste turns a deep brick-red colour.
Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Let the wine simmer vigorously for 3–4 minutes until reduced by half.
Return the rooster pieces and any resting juices back to the pot. Add the crushed tomatoes, chicken stock, cinnamon stick, allspice berries, cloves, bay leaves, pinch of nutmeg, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. The liquid should almost cover the meat.
Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 80–90 minutes, turning the meat pieces occasionally, until the meat is fork-tender. If the sauce remains too thin, uncover the pot for the final 15 minutes of simmering. Remove and discard the cinnamon stick, bay leaves, cloves, and allspice berries.
While the stew finishes, bring a large pot of salted water to a rolling boil. Cook the thick pasta according to package instructions until al dente, then drain well. Toss the drained pasta with the remaining 2 tablespoons of olive oil.
To serve, divide the cooked pasta onto plates or a large family platter, ladle the rich sauce and tender rooster pieces over the top, and sprinkle generously with grated mizithra cheese and chopped parsley.