Athena's Koto Kapama (Greek Stewed Chicken)

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix salt, pepper and cinnamon in small bowl; rub chicken pieces with salt mixture.
  • Heat oil in 11-inch skillet with high sides over high heat until hot. Add chicken, skin side down. Cook 4 to 5 minutes on each side or until brown. (Cook chicken in 2 batches if pan is too small for chicken to brown properly.).
  • Remove chicken from skillet and place on plate; keep warm. Reduce heat to medium-high. Add onion and 1 tablespoon garlic. Cook 3 minutes or until onion is tender, stirring occasionally.
  • Add wine and scrape bottom of skillet with wooden spoon to loosen any cooked-on brown bits. Continue cooking until wine has evaporated. Add undrained tomatoes, remaining garlic and oregano to skillet; stir.
  • Return chicken, skin side down, and juices to skillet. Cover; reduce heat to low. Cook slowly 25 to 30 minutes or until chicken is tender and no longer pink.
  • Remove chicken from skillet; keep warm. Stir tomato paste into sauce. Cook uncovered over medium heat 10 minutes or until sauce reduces by about half.
  • Serve chicken with sauce. Sprinkle each serving with cheese, if desired.
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