Krasates Parelthon

Name: Krasates Parelthon
Cuisine: Greece
Ingredients: 500g Chicken or octopus; 1 cup Red wine; 1/4 cup Olive oil; 1 chopped Onion; 3 cloves minced Garlic; 2 tbsp Tomato paste; 2 Bay leaves; 1 Cinnamon stick; 1 tbsp Honey; 2 tbsp chopped Fresh parsley

A recipe from Greece.

🇬🇷 Greecesoupbreaddessert

Nutrition (per serving)

460Calories

22 gProtein

38 gCarbs

19 gFat

8 gSugar

1150 mgSalt

Ingredients

500g Chicken or octopus
1 cup Red wine
1/4 cup Olive oil
1 chopped Onion
3 cloves minced Garlic
2 tbsp Tomato paste
2 Bay leaves
1 Cinnamon stick
1 tbsp Honey
2 tbsp chopped Fresh parsley

Method

Step 1: Heat olive oil in a deep pot over medium heat. Sauté chopped onion and minced garlic until soft and fragrant (about 5 min).
Step 2: Add chicken pieces or octopus (cut into chunks), brown on all sides for 5-7 min.
Step 3: Stir in tomato paste, cook 2 min to deepen flavor. Pour in red wine, scraping bottom of pot.
Step 4: Add bay leaves, cinnamon stick, honey, salt, pepper, and enough water to cover halfway. Bring to boil.
Step 5: Reduce heat to low, cover, and simmer 1.5-2 hours (or until meat is tender and sauce thickened—stir occasionally).
Step 6: Remove bay leaves and cinnamon. Garnish with parsley. Serve warm with crusty bread or as a rich stew.