Last updated 6/12/2012 12:46:26 AM. Recipe ID 6710. Report a problem with this recipe.
Title: Kotopoulo kapanici
Categories: Greek, Poultry, Casseroles
Yield: 4 Servings
4 Chicken pieces, skinned
Salt and freshly ground
3 tb Olive oil
1 tb Butter
1 sm Onion, chopped
3 Garlic cloves, crushed
1/2 c Dry white wine
1 lb Ripe tomatoes, peeled,
-seeded and chopped
1 tb Tomato paste
1 Cinnamon stick
6 Allspice berries
1 c Water
6 oz Artichoke hearts, drained
1 tb To 2 tb chopped fresh
-parsley or cilantro
Sprinkle the chicken liberally with salt and pepper. Heat the oil
with the butter in a large casserole, add the chicken and fry over
moderate heat for about 5 minutes until browned on all sides. Remove
from the pan with a slotted spoon and set aside.
Add the onion and garlic to the pan and fry gently for about 5 minutes
Return the chicken to the pan, pour in the wine, then add the
tomatoes and tomato paste and mix well. Let the mixture bubble for a
Meanwhile, pound the spices with a pestle in a mortar. Add to the
casserole with the water and stir well to mix. Cover the pan and
simmer for about 45 - 60 minutes until the chicken is tender.
Add the artichokes (if using) about 10 minutes, before the end of
cooking time, to heat through. Taste and adjust seasoning, stir in
the parsley or cilantro and serve immediately.
Posted by Linda Davis
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