On the main street of Fira in Santorini, the chef presents modern Greek cuisine with creative touches based primarily on selected raw materials from various regions of Greece and his vegetable garden.
We asked Fanis Maikantis to suggest a recipe for a dish that is served in the shop in such a way that we can cook it at home, and he chose a recipe with tender grape beans that make an unbeatable duo with the rooster in a rich, oily tomato sauce.
See the recipe below:
Oily chicken with string beans and dry flower cheese
1 Hour and 30' | Easy | For 4 people
Ingredients
One rooster of about 2 kg
600 g. string beans
100 g. chopped onion
Two cloves of garlic, sliced
200 ml dry red wine
500 g. fresh tomato, grated
30 g. tomato paste
1 tsp. sweet thyme honey
Two bay leaves
Two allspice grains
1 tsp. of sweet paprika soup
2 lt vegetable or chicken broth
150 gr. peels dry flower cheese
300 ml e.p. olive oil
Salt, black pepper
Procedure
In a wide pot with 100 ml of olive oil, sauté the rooster that we have cut into pieces, for 7-8', to get colour on all sides. Remove the meat from the pot and add the chopped onion, garlic, bay leaf, allspice, paprika, and finally, the paste. Sauté for 4-5 minutes over medium heat, stirring regularly.
Add the meat back to the pot and deglaze with the red wine. Then add the grated tomato, honey and about 1 litre of stock to cover the meat, reserving the rest to add during cooking. Leave on medium heat for 50'.
We clean the grape beans from their tops and cut them in half if they are too big. We checked the rooster to see if it needed another 10 minutes and finally added the grape beans and cooked for another 15 minutes.
We check for salt and pepper, and at the end, after turning off the heat, add 200 ml of olive oil, mixing carefully so that it goes everywhere. Serve on a large plate with rinds from the dry flower cheese.
READ MORE: Recipe for Giouvarlakia, a simple and satisfying Greek soup.
