Summer-Rai’s not a rabbit Greek Stifado
#ChristmasGift
This dish is a typical Corfiot dish, mainly using Rabbit.
Now my youngest granddaughter Summer-Rai had a rabbit, until it died, so I’ve changed it to chicken, because the thought of using rabbit, would send her barmy, plus she would question if her rabbit really went to Heaven or “Grandad James” Cooking pot.
Summer-Rai’s not a rabbit Greek Stifado
#ChristmasGift
This dish is a typical Corfiot dish, mainly using Rabbit.
Now my youngest granddaughter Summer-Rai had a rabbit, until it died, so I’ve changed it to chicken, because the thought of using rabbit, would send her barmy, plus she would question if her rabbit really went to Heaven or “Grandad James” Cooking pot.
Open in Cookpad AppSteps
- 1
Fill a saucepan with cold water and bring to the boil.
Add the shallots with the skins still on and bring back to the boil, cover and simmer, for about half-an-hour.
Drain and run under a cold tap and peel. - 2
In a casserole dish add the chicken, garlic, oregano, bay leaves and cinnamon sticks.
In a saucepan add the red wine, passatta, chicken stock and orange juice and bring to a simmer. - 3
Pour the mixture over the ingredients that are in the casserole dish, cover with a lid or tin foil and cook in a preheated oven at 180c for 40 minutes or until the chicken is cooked thoroughly. Not forgetting to remove the cinnamon sticks
Cooksnaps
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