Cinnamon-Braised Chicken (Kotopoulo Kapama)
Kotopoulo kapama is chicken braised slowly with cinnamon, a Greek habit that gives a tomato and wine sauce a warm, savory depth. This version comes from the Catsoulis family of Kythera. The method rests on patience: onions and chicken skin are browned hard first, building the stock, then everything simmers undisturbed for two hours until the chicken is tender. Serve it over thin pasta with grated cheese.
Instructions
Heat the olive oil in a saucepan and add the onions. Stir gently until they are well browned.
Add the chicken, bay leaves and cinnamon stick. Brown the chicken thoroughly on all sides for at least 10 minutes, so the skin gives up as much flavor as possible to the pot.
Add the tomatoes, tomato paste, garlic, ground cloves, wine and some water, and let everything cook through. Then stir in the parsley, celery leaves, celery and carrot.
Add enough water to cover the contents of the pot. Cook slowly over low heat for at least 2 hours, so the sauce does not catch on the bottom.
Avoid stirring or shaking the pot, which breaks up the vegetables and chicken. Serve over thin pasta with plenty of grated cheese on top.
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