No, you don’t have to feed chicken alcohol, poor little thing (the chicken, that is), but you must buy large, juicy chicken breast, cut them in cubes and put them in a marinade of white wine and ouzo.
The first time I ate chicken made in this way was at a lovely taverna in Nafplio called Epi Skinis, and no matter where I’ve been in Greece every since – if I find it (very occasionally) on the menu I order it.
There are, as with most Greek recipes, a myriad of variations, and as long as the chicken’s marinade contains alcohol, it’s called Methismeno kotopoulo. So you may well vary the dish, depending on the contents of your liquor cabinet. I once made Methismeno kotopoulo with cognac instead of ouzo and dark beer instead of wine, and that tasted lovely too. (Not to brag, of course.)
Epi Skinis serves this as a meze, but there is nothing wrong with serving it as a main dish, either, with rice or fried potatoes and lots of greens. I think a mixture of broccoli and green beans taste good.
- 2 chicken breasts, cut into chunks.
- 1 tablespoon butter
- 1 tbsp tomato puree
- For the marinade:
- 20 ml olive oil
- 100 ml dry white wine
- 50 ml ouzo
- 3 garlic cloves
- salt, pepper
Mix all the ingredients for the marinade in a bowl, add the chicken pieces and marinate 1 to 2 hours.
Strain the chicken, but save the marinade.
Heat the butter and brown the chicken quickly and easily. Add tomato puree and let it fry a few seconds, add the marinade. Cook, uncovered, a few minutes, until the chicken is cooked and the sauce has thickened slightly.
Main course for 2, meze for more.