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Chicken with olives, raisins and onions (6 servings)


  • 3 chicken breast halves on the boned
  • 3 whole chicken legs
  • Sea salt & freshly ground pepper
  • 5-6 tbsp olive oil
  • 200 ml dry white wine
  • 40 ml sherry vinegar
  • 350 g small pearl onions
  • 300 g green pitted olives
  • 350 g raisins
  • 2-3 c chicken stock
  • 2 whole cloves
  • 1 bay leaf
  • 1 stick cinnamon
  • 1/2 tbsp whole black peppercorns
  • 100 g pine -nuts


  1. Season chicken with s & p. In a large casserole, warm the olive oil. Add the chicken pieces in batches and brown over high heat, about 5 min per side. Remove chicken and discard the oil. Add the wine and vinegar and boil over hight heat, stirring until reduced by half.
  2. Return chicken to the casserole and add the onions, olives, raisins and enough  stock to cover 2/3 of the chicken. Tie the cloves, bay leaf, cinnamon stick and peppercorns in cheesecloth and add to casserole. Bring to a simmer over moderately high heat and cover. Cook over very low heat until the chicken and onions are tender, 1 to 1 ½ hours. Skim off the fat.  Taste the liquid and if necessary, remove the solids and boil down the liquid until it is full-flavored. Return everything and season with salt & pepper.
  3. Serve with orzo (barley-shaped pasta) sprinkled with toasted pine-nuts.
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