Chicken Kapama

1. 1

   Marinate chicken in salt, pepper and lemon juice for a few hours. Remove from marinade and pat dry.

2. 2

   Heat oil in a dutch oven or heavy pot. Brown chicken, in batches if necessary. Remove and set aside.

3. 3

   Deglaze pot with red wine, then add cinnamon and bay leaf, tomato sauce, and chicken. If needed, top up with a small amount of wine and/or water to cover chicken.

4. 4

   Cover and simmer on low for 1-2 hours.

5. 5

   When the chicken is extremely tender, remove from the pot. Also remove cinnamon and bay leaf.

6. 6

   With pot uncovered, reduce the remaining sauce to desired consistency.

7. 7

   Serve chicken and sauce over pasta or orzo, sprinkled with mizithra.

* Per serving · 4 servings · Values may vary.

No additional tips available.