TODAY Food Club

A simple braised chicken dish that is perfect for fall and winter nights! It is loved by children and adults alike. It is comfort food at it's finest. I learned this recipe sitting at my aunts kitchen table watching her walk around the kitchen effortlessly tossing this together. It was one my best cooking lessons ever.

Kotopoulo Kokinisto (Greek Braised Chicken in Tomato Sauce with Egg Noodles)

• Yield: 4 - 6 Servings
• Prep Time: 30 min
• Cooking Time: 1 hr

Ingredients

• 4 – 6 Chicken Thighs with Bone-In and Skin -On (About 3 Pounds)
• ¼ Cup Olive Oil
• 1 Yellow Onion, Grated
• 2 Smashed Garlic Gloves (Leave Whole)
• 1 Cup Tap Water
• ⅓ Cup Tomato Paste
• 2 Teaspoons Granulated Sugar
• 1 – 24oz. Bottle of Strained Tomatoes or Canned Tomato Sauce
• 2 Cups Dry Greek Egg Noodles (12 oz.) – “xilopites” (see note)
• Salt and Pepper
• 3 – 4 Cups Boiling Water
• ½ Cup Grated Parmesan or Mitzithra, Grated Greek Cheese (see note)

Preparation

1. Remove the chicken thighs from the packaging. Pat dry, sprinkle each side generously with Salt and Pepper. Leave out at room temperature for at least 30 minutes.
2. Using a food processor, or a box grater, grate the Onion, so it looks like onion purée or mashed potatoes. Set aside.
3. Using a dutch oven large enough to fit all of your chicken, heat the olive oil over medium high heat for about one minute. When oil is glistening, add the Chicken, skin side down, browning the skin. Flip the Chicken onto the second side when the skin releases from the bottom of the pot very easily, no sticking. Each side will take about 2 to 3 minutes. After both sides are browned, remove the Chicken from the pot and place onto a plate and set aside.
4. In the same pot that you browned the Chicken, turn the heat to medium and add the Onion, Garlic Cloves, 2 Teaspoon Salt and 1 Teaspoon Pepper. With a wooden spoon, stir these for about one minute, then add the Tomato Paste, stirring for one minute, then add 1 Cup Tap Water, Strained Tomatoes or Tomato Sauce and Sugar. Bring to a boil for a couple of minutes.
5. Return the Chicken and any juices that have collected on the plate into the pot and bring it all back to a boil. After one minute turn the heat down bringing it all to a low simmer and cover. Cook the Chicken like this for 30 minutes, stirring occasionally, so that the bottom does not burn. (This really depends on how hot your stove gets when it is on a low simmer)
6. After 30 minutes remove the Chicken from the pot. Turn the heat up to medium-high, add the Dry Egg Noodles and the Boiling Water. Bring it all to a boil and stir continuously for about 3 minutes, taking care that the noodles are not sticking together. After 3 minutes, return it to a low simmer and cover for about 6 minutes. Give it a stir every couple of minutes and when the pasta is tender, return the Chicken to the pot. Cover, allowing the chicken to get nice and hot again. At this time taste one more time for seasoning, and remember that you are going to add cheese, which is salty too, so be careful to not go overboard. You may also add more water if it seems at all dry.
7. To serve, scoop a generous amount of pasta and one or 2 pieces of chicken on each person’s plate and then generously sprinkle with cheese!

Recipe Tags

• Comfort Food
• Greek
• Entree