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Traditional Greek rooster stifado with pearl onions, tomato and red wine sauce served with Greek salad and a glass of Greek red wine.

Greek Rooster Stifado (Pressure Cooker, Marinated in Red Wine)

Kastra Recipes Staff
A rich and traditional Greek rooster stifado made with skin-on chicken pieces marinated in red wine, slow-cooked with pearl onions, tomatoes, cinnamon, and cloves. Deeply flavorful, comforting, and perfect for a Friday dinner with rice and Greek red wine.
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Prep Time 25 minutes
Cook Time 45 minutes
Marinating Time 1 day
Total Time 1 day 1 hour 10 minutes
Course Main Course
Cuisine Greek
Servings 4 Servings
Calories 600 kcal

Ingredients
  

For the Marinade

  • 1 cup dry red wine
  • 2 tablespoons olive oil
  • 2 garlic cloves crushed
  • 1 bay leaf
  • 5 whole peppercorns
  • small piece cinnamon stick

For the Stifado

  • 1 kg chicken or rooster pieces skin-on
  • 600 g pearl onions peeled
  • 3 tablespoons olive oil
  • 1 garlic clove sliced
  • 2 tablespoons tomato paste
  • 400 g canned chopped tomatoes
  • 1 cinnamon stick
  • 4 –6 whole cloves
  • 1 bay leaf
  • salt and freshly ground black pepper
  • 1 teaspoon sugar optional
  • 1 tablespoon red wine vinegar optional finish

Instructions
 

Step 1 – Marinate the Chicken

  • Pat the chicken pieces dry.
  • Combine wine, olive oil, garlic, bay leaf, peppercorns, and cinnamon.
  • Add the chicken and refrigerate for 12–24 hours.
  • Before cooking, strain the marinade and reserve the wine.
  • Pat the chicken completely dry.

Step 2 – Brown the Chicken

  • Heat olive oil in the pressure cooker using sauté mode.
  • Place chicken skin-side down.
  • Brown for about 4–5 minutes per side.
  • Remove and set aside.
  • Browning the meat creates the deep flavor base of the stew.

Step 3 – Build the Sauce

  • Add sliced garlic to the pot and cook briefly.
  • Stir in tomato paste and cook for 1–2 minutes.
  • Add cinnamon, cloves, and bay leaf.

Step 4 – Deglaze the Pot

  • Pour the reserved marinade wine into the pot. Scrape the bottom to release caramelized bits and simmer for 2–3 minutes.

Step 5 – Pressure Cook the Rooster

  • Add chopped tomatoes.
  • Return the chicken to the pot.
  • Season with salt and pepper.
  • Seal the pressure cooker.
  • Cook on high pressure for 15 minutes (or 20 minutes for tougher rooster).
  • Allow natural pressure release for 10–15 minutes.

Step 6 – Add Pearl Onions and Simmer

  • Open the pressure cooker.
  • Add the pearl onions.
  • Simmer uncovered for about 15 minutes, until the onions are tender and the sauce thickens.

Notes

Recipe

  • Browning the pearl onions is essential for authentic Greek stifado flavor.
  • Always pat chicken dry before browning.
  • Stifado tastes even better the next day.
  • Serve with rice, pasta or crusty bread.
  • Pair with a Greek red wine such as Xinomavro or Agiorgitiko.

Nutrition (Approximate per serving – 4 servings)

  • Calories: 600–640 kcal
  • Protein: 45 g
  • Fat: 40 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
Keyword chicken stifado, Greek red wine recipe, Greek stew,, Greek stifado, kokoras stifado, pearl onion stew, pressure cooker stifado, rooster stifado, Traditional Greek recipe