a twist on stifado
One of our favourite places is Greece and Mr looooves stifado, I’ve never attempted it but is there any need when he makes it so well (hope he doesn’t read that haha)? He usually makes it the normal way with beef but he made it with chicken and sausage once and oh my it was AMAZING! Definitely a new favourite for all of us. It does take some prep and a while to cook but it is relatively simple method wise. Enjoy!
- 400g chicken
- 4 good quality sausages
- 400g shallots
- 1 large onion chopped
- 1 400g tin chopped tomatoes (drain some of the juice)
- 3/4 garlic cloves (crushed)
- vegetable stock cube
- 2 tablespoons red wine vinegar
- about 180ml red wine
- half a small wine glass olive oil
- 2 tablespoons tomato puree
- 1 teaspoon ground nutmeg
- 4 bay leaves
- rosemary to taste
- salt/pepper to season (optional)
- Brown all the meat with the onions in a large frying pan with a little oil.
- Add everything into a tagine/casserole dish except the shallots and put into a COLD oven. Set temp to 180°C and leave for an hour.
- After an hour take out, add the shallots and stir.
- Put back into the oven for half an hour.
- Goes very good with cous cous, crusty bread or sliced baked potatoes - yum!
- You can of course make this with beef, just use about 800g.