Ingredients

• 1 rooster into portions
• ½ cup olive oil 
• 500 grams skordoulakous (bulbs) 
• 500 grams onions (small appropriate for stews) 
• 1 clove chopped 
• 3 ripe tomatoes, peeled and chopped 
• 1 teaspoon tomato paste
• 1 liter of water 
• 5 bay leaves 
• ½ teaspoon oregano
• 2 tablespoons vinegar (strong) 
• coarse salt, freshly ground pepper  

1. Wash the rooster and sprinkle with oregano oil; place in pot with garlic and olive oil and saute (on high heat) until golden brown on all sides and deglaze with the vinegar. Add the onions and skordoulakous and saute stirring for 3 to 4 minutes.
2. Dissolve the tomato paste into half cup of water and add to saucepan along with tomatoes.
3. Cook for 5 minutes. Add salt,  water and cover the pot. Let the food to cook on medium heat for another 5 minutes and add the laurel leaves just before you remove from heat.
4. Serve with freshly ground pepper.
   

Wine Suggestion: Syrah Kotsifali Lyraraki