This wonderful cinnamon-spiced chicken stew called Kapama (kah-pah-MAH) needs to simmer for at least an hour for the flavors to really develop. Serve it over pasta or orzo with a generous sprinkle of grated cheese and prepare to receive the compliments! As an added bonus, it will also fill your home with the most delightful cooking aromas.
Be sure to have plenty of bread on hand for sopping up the extra sauce!
- 3 to 4 pounds chicken pieces (we like bone in thighs)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion (sliced thinly)
- 2 cloves garlic (minced)
- 1 1/2 cups red wine
- 2 tablespoons tomato paste
- 2 cups tomatoes (crushed)
- 3 tablespoons brandy
- 3 tablespoons honey
- 1 cinnamon stick (about 2 inches long)
- 3 cloves (whole)
- 2 bay leaves
- Salt (to taste)
- Black pepper (to taste)
- Garnish: grated Kefalotyri or parmesan cheese
Clean the chicken pieces, remove excess fat and pat dry with paper towels.
Add chicken pieces to the pot and brown (skin side down) over medium-high heat until nicely browned. You may need to do this in two batches depending on the size of your pot.
Remove chicken from the pot and transfer to a platter. I prefer to remove and discard the skin from the chicken pieces.
Using a large spoon, remove all but two tablespoons of the fat and oil.
Add onions to the pot and saute until tender.
Add garlic and sauté until fragrant, about 1 to 2 minutes.
Add wine, tomato paste, crushed tomatoes, brandy, honey, cinnamon stick, cloves, bay leaves, salt, and pepper. Allow sauce to come to a boil and then lower heat to a low simmer.
Return chicken to the pot (with juices) and simmer uncovered for 10 minutes.
Cover and simmer for approximately 1 hour.
If the sauce appears to be too thin, you can simmer uncovered in the last 10 minutes of cooking to reduce it a bit. Stir occasionally to circulate the ingredients.
Serve over cooked pasta or orzo and sprinkle with grated cheese.