Rooster cooked in wine


Who has not tried the wonderful rooster wine with the noodle accompaniment or the thick spaghetti? Full of aromas and taste reminiscent of a village! So let's cook a favorite traditional recipe


  • 1 rooster around 1 ½ -2 kg cut into pieces
  • Or chopped noodles
  • Or olive oil
  • 3 kg dry chopped
  • 1 chopped red pepper
  • 3 tablespoons chopped garlic
  • 2-3 cups of tomato paste
  • 3 ripe peeled tomatoes passed in the grater
  • Or a glass of red wine
  • 200 g grated mizithra
  • 1 kg sugar
  • Or cinnamon
  • ¼ kg nutmeg
  • ¼ κ γ carnation
  • 2 bay leaves
  • Salt Pepper


  1. Put olive oil in a saucepan and on a medium heat sauté the rooster pieces everywhere. Remove after they are well browned and place it on a plate on absorbent paper. 
  2. In the same pot, sauté the onion, pepper and garlic and add the rooster pieces again. Add our spices and add the pulp and mix and let them taste for 2-3 minutes. Quench with wine, add the tomato, sugar and a little water, until the rooster is almost covered.
  3. Cover the pot and lower the heat and let the rooster simmer for 1 ½ - 2 hours until soft.
  4. While we wait for the rooster to boil, we boil our noodles. We can boil them with water, or with chicken broth or we can add a little water and broth from the boiling chicken and boil them. I would prefer to boil them with salted water.
  5. Spread them on the plate and serve the rooster with plenty of mizithra on top.

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