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Κοτόπουλο Με Μπέικον & Σταφίδες

Braised Chicken

Degree of difficulty


Preparation time

15 minutes

Cooking Time

60 minutes




  • 3 Each chicken legs, thighs and drumsticks, separated
  • ½ teaspoon allspice
  • ¼ cup olive oil
  • 4 ounces pancetta, diced
  • 8 ounces cipollini onions, peeled
  • ½ cup golden raisins
  • 2 cups water, divided
  • ½ cup red wine vinegar
  • ¼ cup parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Rice, for serving


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Season the chicken with allspice, salt, and pepper. Add oil to a Dutch oven over medium-high heat, and sear the chicken skin-side down until golden brown on all sides, 10-15 minutes. Remove the chicken from the pan and reserve for later.
  3. Add the pancetta to the pan and cook until golden, 8-10 minutes. Add the onions and golden raisins and cook slightly, 5 minutes.
  4. Deglaze the pan with a little bit of water. Scrape the bottom of the pan for stuck-on bits and add the chicken back to the pan. Add the vinegar and enough water so that the liquid is covering the chicken ¾ of the way up. Cover with the lid and braise the chicken in the oven for 30 minutes, covered.
  5. Remove the lid and cook the chicken for 15 minutes more. Let the pot cool for 10 minutes. Just before you serve, mix in chopped parsley.
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