Kotopoulo Pikantiko
Zesty Greek Chicken
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Ingredients
- 4-8 chicken legs or pieces of chicken
- 2 cups chicken stock
- 1/2 lemon
- 4 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped finely
- 1/2 cup dry white wine
- 14 ounce can tomatoes in juice
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon allspice
- salt & pepper
- 14 ounce can artichoke hearts, drained and sliced
- 8 kalmata olives, pitted
Ingredients
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Instructions
- In large skillet, heat oil on medium-high heat. Add onions and garlic sauteing for 3-4 minutes or until translucent.
- Squeeze lemon juice over chicken pieces and place into pan, sauteing for 5-10 minutes or until browned. Remove chicken from pan and set aside.
- Pour in chicken stock, wine, tomatoes and juice, sugar, cinnamon, cloves, allspice, salt and pepper, stirring to combine.
- Transfer chicken back into pan and cover, reduce heat and simmering for 45 minutes to 1 hour or until the chicken is tender.
- 15 minutes before chicken is done, add in olives and artichoke hearts, pushing them down into the sauce. Simmer until they chicken is done.
Recipe Notes
Recipe Notes:
- Serve with a side of basmati rice and a tabouli salad for a complete Mediterranean meal.
Recipe adapted from World Food Greece by Susanna Tee