Stifado Recipe – Eats Now

Name: Stifado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 rabbit or 1 chicken, 3 to 4 pounds, cut into 8 pieces; Salt and black pepper to taste; 2 large onions, roughly chopped; 4 garlic cloves, sliced; 2 cups dry red wine; 1 tablespoon red wine vinegar; 2 cups chopped tomatoes (canned are fine), with their juice; 1 cinnamon stick; 3 whole cloves; 1 bay leaf; 2 allspice berries; 1 teaspoon sugar

Servings: persons

1/4 cup extra virgin olive oil
1 rabbit or 1 chicken, 3 to 4 pounds, cut into 8 pieces
Salt and black pepper to taste
2 large onions, roughly chopped
4 garlic cloves, sliced
2 cups dry red wine
1 tablespoon red wine vinegar
2 cups chopped tomatoes (canned are fine), with their juice
1 cinnamon stick
3 whole cloves
1 bay leaf
2 allspice berries
1 teaspoon sugar

1
Put half the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
2
Turn the heat to medium-high and wait a minute or so, until the oil is hot.
3
Put the rabbit pieces in the skillet; season with salt and pepper and brown the pieces well, rotating and turning them as necessary, 10 to 15 minutes.
4
Transfer the meat to a plate and wipe out the pan.
5
Put the remaining 2 tablespoons oil in the skillet, turn the heat to medium-high, and add the onions and garlic; cook, stirring occasionally, until the onions soften, about 5 minutes.
6
Add the wine and cook, stirring occasionally, and allowing it to bubble away for a minute or two.
7
Stir in the vinegar and tomatoes and cook, stirring occasionally, until the tomatoes break up, about 10 minutes.
8
Tie the cinnamon stick, cloves, bay leaf, and allspice in a small cheesecloth bag and add to the sauce, along with the sugar and some salt and pepper.
9
Return the meat to the pan, cover, and adjust the heat so the mixture simmers steadily.
10
Cook until the meat is tender but not dry, 20 to 40 minutes (chicken is likely to require less cooking time than rabbit).
11
If the sauce is thin, transfer the meat to a plate and keep it warm, then reduce the sauce over high heat until thickened.
12
Spoon over the meat and serve.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 rabbit or 1 chicken, 3 to 4 pounds, cut into 8 pieces, Salt and black pepper to taste, 2 large onions, roughly chopped, and more.

Yes, Stifado falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stifado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions