Kototigania me Almi Fetas

A Delicious Chicken Recipe with a Feta Touch

Start the preparation by consuming our “BIO Feta in Slices” in order to use the tub with the brine! When this is done cut the chicken filets (or thighs) into big “cubes” & place them in the plastic container with the feta brine. Add the peppercorns, the rosemary, the extra virgin olive oil & the apple cider vinegar & mix thoroughly. Make sure the chicken pieces are completely covered & let them marinate for ~3h at room temperature or for ~12h in the fridge.

When the chicken is almost ready you can start with the potatoes. After washing them well (scrub their skin under running water with a clean sponge) place them in a pot with boiling water & let them cook for 15-20mins until they are soft but not overcooked. Take them out in a strainer & let them under running water to cool a bit. When still warm, cut them into quarters & place them in a bowl with the aroma tale, the mustard & the extra virgin olive oil & mix thoroughly. Let them aside for ~10mins to have the flavours absorbed by the potatoes.

Now, place a big pan with extra virgin olive oil on the stove to warm up on medium to high heat. Take the chicken pieces out of the container slowly so the excess brine can drip off & place them in the pan when ready. Start stir-frying slowly & when they get “whitish” add the potatoes too. Keep on stir-frying at a low pace & start adding slowly the brine/marinade into the pan to aid cooking & give extra flavour & saltiness. When your chicken & potatoes start getting a nice crust stop adding liquids & let them soak the last ones. Your “kototigania-tale” is ready to serve!

Enjoy it with a Wit Beer or a glass of Rose Xinomavro!