GREEK SPICED BRAISED CHICKEN KAPAMA
2 tablespoons olive oil
5-6 chicken thighs, bone-in, skin left on or removed (*See NOTE)
2 cups diced onion (about 1 large onion)
2 cloves garlic, chopped (about 1 teaspoon)
1 14-ounce can crushed tomatoes (about 2 cups)
3 tablespoons tomato paste
2 small cinnamon sticks OR 1/2 teaspoon ground
1 teaspoon whole allspice OR 1/2 teaspoon ground
1 teaspoon whole cloves OR 1/4 teaspoon ground
2 bay leaves
2 tablespoons chopped fresh oregano, or 1 teaspoon dried
1 cup white wine
Salt and freshly ground pepper to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons parmesan cheese
Crusty peasant bread, for serving
Heat the oil in a heavy deep pan, such as a dutch oven, and brown the chicken thighs. Remove to a platter.
Add the onion and garlic to the pan and sauté until softened. Add the allspice, cloves, 1 teaspoon salt, 1/2 teaspoon pepper, oregano, bay leaves, cinnamon sticks, and stir for a minute until sizzling and fragrant. Add the crushed tomatoes and tomato paste, and simmer for 5-10 minutes. Return the chicken to the pot, and cover the pot.
Bring to a boil, reduce to a low simmer and cook. About an hour into cooking, taste and adjust seasonings. If the sauce is too dry, add a little water. Total cooking time is about 1-1/2 hours until the sauce thickens and the chicken in tender and completely cooked. You may continue cooking on low heat for up to another hour, especially if using skin-on chicken thighs.
Sprinkle with chopped parsley and parmesan, and serve in bowls with crusty bread to sop up the sauce.
May be made ahead and reheated. The flavor will only improve.
Great with Greek Braised Greens with Lemon, and Greek Fried Potatoes.
*NOTE: You may use 2 pounds boneless skinless chicken, but reduce the cooking time to about 45 minutes.
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