Cockerel or chicken in wine with potatoes

Cockerel or chicken in wine with potatoes

Kokára e kotópolo krassáto me hóndres patátes

Lyndey and Blair's Taste of Greece
Chris Chen

Cockerel is rooster, but the recipe could also be made with a large free-range chicken. At Ithomi restaurant, it clearly wasn’t too old. Rooster, being older and tougher, will need longer, slower cooking than a chicken.


Quantity Ingredient
2.4kg cockerel
or 2kg free-range chicken
3/4 cup extra-virgin olive oil
1 small red onion, cut into quarters
2/3 cup white wine
extra-virgin olive oil, extra, for deep-frying
1.2kg potatoes, peeled, thickly sliced and patted dry
rigani, (optional)


  1. Joint the cockerel or chicken into six pieces, known as ‘country-style’ in Greece.
  2. Heat the oil over a medium heat in a large frying pan until hot. Add the onion and cockerel or chicken pieces, seasoning with salt and freshly ground black pepper as they go in. Cook for about 15 minutes, turning until golden brown all over. Discard the onion.
  3. Place the cockerel or chicken and a couple of spoonfuls of the oil from the frying pan in a large flameproof casserole dish (one with a lid). Place over a medium heat, add the wine and boil to evaporate off the alcohol. Add enough water to almost cover the cockerel or chicken. Bring to the boil, cover with the lid and reduce the heat to low.
  4. If you are using chicken, cook it for 35–40 minutes, or until tender. If you are using cockerel, cook for 1 1/4 hours and, if still not tender, place in a preheated (180°C/160°C fan-forced) oven for a further 1 1/4 hours, or until tender. Taste and adjust the seasoning if necessary.
  5. Pour plenty of the extra oil into a medium heavy-based saucepan and place over a medium–high heat. Test the heat of the oil with a wooden implement to see if bubbles appear. Deep-fry potatoes in batches until golden and tender, up to 8–10 minutes per batch.
  6. Remove the lid from the cockerel or chicken and lay the potatoes on the top of the dish. Sprinkle with rigani, if using, then serve.

Lyndey’s note

  • If preparing in advance, as is often done in Greece, place the potatoes on top and return the covered pan to the oven to keep warm until serving time.
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