Ikarian coq au vin with grape molasses, petimezi, red wine, and cinnamon

Ikaria Inspired Coq au Vin

Ikaria Inspired Coq au Vin w Grape Molasses
Serves 6
Rooster is much more delicious than chicken, with dark, almost gamy meat and real texture. This dish is called Kokkoras Krasatos in Greek. I add a twist: a little petimezi, or grape molasses,which lends an almost smokey depth of flavor to this classic Sunday and festive dish.
  1. Ikarian “Coq au Vin”
  2. 1 large rooster, about 5 pounds / 2 ½ kilos,* cut into serving pieces
  3. Salt and pepper
  4. ½ cup extra virgin Greek olive oil
  5. 2 large red onions, halved and sliced
  6. 4 garlic cloves, sliced thin or minced
  7. 1 cup dry red wine, preferably Greek island wine made with the Fokiano or Mandilari grape
  8. 3 tablespoons grape molasses (petimezi)
  9. 2 cups fresh, homemade tomato sauce or 2 tablespoons tomato paste diluted into 1 cup of water
  10. 1 cinnamon stick or 1 scant teaspoon ground cinnamon
  11. 1 tablespoon dried Greek oregano
  12. 2 large sprigs rosemary
  1. Season the rooster or chicken with salt and pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat and sear the rooster or chicken in batches, turning to brown on all sides. Remove with kitchen tongs and set aside.
  3. Drain off some of the fat in the pot, leaving about half a cup. Cook the onions in this until wilted and lightly browned. Add the garlic and stir around for a minute or so.
  4. Place the rooster/chicken pieces back in the pot. Pour in the red wine. As soon as it steams up a bit, add the grape molasses, tomato sauce or diluted tomato paste, additional salt and pepper to taste, oregano and rosemary. Cover and simmer over medium-low heat for about 1 ½ hours, or until the meat is very tender. Remove and serve.
  1. Chicken will take a little less time that rooster, which has tougher, darker meat.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/

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  1. sophie Lajoie says:

    Diane, is there a substitute for grape molasses? I Don’t know if I can find that here in Quebec City…

    • Diane Kochilas says:

      You might be able to find it in Middle Eastern or North African markets. It’s called petimezi or pekmez. The closest substitute I can think of is balsamic reduction, but that would be quite acidic. Pomegranate molasses is too sour.


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