Chicken Stewed In Wine Garlic And Cinnamon Food

STEWED CHICKEN: KOTA KOKINISTI

Steps:

• Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
• Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.
• Served best over rice or orzo. Top with mizithra.

CHICKEN AND GARLIC STEW

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
• Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

CINNAMON STEWED CHICKEN

Steps:

• 1. Mix cinnamon, salt and pepper in a bowl. Pat chicken dry with paper towels and rub with cinnamon seasoning.
• 2. Heat olive oil in a deep skillet over high heat. Don't overcrowd chicken, or it will steam rather than Brown. Brown chicken in oil for 45 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides. Set aside. Lower heat to medium-high. Add onions and three minced garlic cloves, and stir, stirring constantly for about three minutes or till onions are soft and Golden Brown. add wine to pan, scraping up any browned bits with a spatula.
• 3. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining two garlic cloves. Return chicken to pan. Liquid should cover the chicken about three quarters of the way. Cover and simmer over low heat about one hour or until chicken is tender and cooked through. Add salt and pepper to taste. Serve chicken top with sauce and sprinkle with cheese. Remove skin before eating. Serves six.

GREEK CINNAMON CHICKEN

Steps:

• Season the chicken pieces with salt and pepper. Heat the butter in a large frying pan and brown the chicken on all sides. Add the onions and stock; simmer 45 minutes. Sprinkle with cinnamon.
• Bring the garlic, wine, and tomatoes to a boil in a saucepan; stir in the tomato paste and celery. Season with salt and pepper and boil 15 minutes; Add the parsley.
• Boil the noodles in salt water in another saucepan for 10 minutes OR until they are done, rinse with cold water, and drain.
• To serve, mix the noodles with half of the cheese and place on a serving dish. Arrange the chicken on the bed of noodles. Pour the sauce on top of the chicken and sprinkle with the remaining cheese. 4 to 6 servings.
• Classic Cuisine.

KOTA KAPAMA(CHICKEN STEWED IN WINE, GARLIC, & CINNAMON)

Steps:

• Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside.
• Heat oil in a large, deep, 12" cast iron skillet(or stainless steel, but you want high sides-about 3") over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches.
• Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside.
• Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits.
• When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken.
• Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste.
• Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!