How do you make your kokkinisto?

[d_kakavouli]

Kokkinisto is a staple in my kitchen, especially in the winter. Over the years, I've tried different twists, but I’m always curious about how others make this classic dish. It’s amazing how every family seems to have their own approach!

For instance, I usually use a dry red wine for the sauce, but I’ve heard some people swear by white wine or even skip it altogether. As for seasonings, I stick to bay leaves, cinnamon, and a hint of cloves, but I wonder if anyone uses other spices or herbs to elevate the flavor. Do you have a favorite secret ingredient?

I’d love to hear how you prepare your kokkinisto. Do you follow a family recipe? Or maybe you’ve developed your own spin over the years?

 

[k_tsoukalas]

Kokkinisto truly is a winter classic, and I love how versatile it can be! I usually stick to a traditional recipe but add my own touches depending on the mood or ingredients on hand. I also use a dry red wine—it deepens the flavor beautifully—but I’ve tried white wine for a lighter, slightly tangier twist, and it works well, especially with chicken.

For spices, bay leaves, cinnamon, and cloves are my go-tos, but I’ve experimented with allspice and even a touch of nutmeg for a warm, earthy note. One "secret ingredient" I like is a splash of balsamic vinegar—it enhances the tomato base and adds a subtle sweetness.

As for herbs, fresh oregano or a bit of thyme can elevate the dish without overpowering it. I loosely follow my grandmother’s recipe but enjoy tweaking it.