← All recipes
Greek · Main
Ionian Tomato Chicken with Kefalograviera
A sartsa from the Ionian islands: a chicken or guinea hen roasted under a lid in a red-onion and tomato sauce sharpened with vinegar, with cubes of kefalograviera melted in for the last minutes.
- YieldServes 4 to 6
- Hands-on45 min
- Total2 h 1 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, divided in two
- 2medium red onions, finely chopped
- 4 clovesgarlic, chopped
- 360 gplum tomatoes, chopped (canned are fine)
- to tastesalt and freshly ground black pepper
- 60 mlred wine vinegar
- 2small guinea hens (or 1 medium chicken, about 1.3 kg), about 680 g each; pat dry
- 120 mlwhite wine
- 2 tbspdried Greek oregano
- 130 ggraviera or kefalograviera cheese, cut into small cubes
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.