Chicken Stewed In Wine Garlic And Cinnamon Food

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STEWED CHICKEN: KOTA KOKINISTI



Stewed Chicken: Kota Kokinisti image

Provided by Cat Cora

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 (2 to 3 pound) chicken, cut into 8 pieces
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 onions, roughly chopped
3 cloves garlic, minced, plus 2 cloves, whole
4 ounces dry white wine
2 cups water
6 ounces tomato paste
1 cup mizithra
Serving suggestion: Cooked rice or cooked orzo.

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



Chicken and Garlic Stew image

Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!

Provided by Martha

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil
50 cloves garlic, peeled
6 chicken legs, halved
½ cup chopped fresh parsley
½ cup chopped celery
1 teaspoon dried tarragon
1 tablespoon salt
1 teaspoon ground white pepper
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 ½ cups white wine

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.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 11.1 g, Cholesterol 138.6 mg, Fat 27.2 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1313.3 mg, Sugar 1.1 g

CINNAMON STEWED CHICKEN



cinnamon stewed chicken image

This is a flavorful comfort food and healthy too.

Provided by Lynnda Cloutier

Categories     Chicken

Number Of Ingredients 13

1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
one whole chicken, cut into eight pieces, 2 1/2 to 3 pounds
2 tablespoons extra virgin olive oil
two coarsely chopped yellow onions
five garlic cloves, minced and divided
1/2 cup dry white wine
1 cup water
1 cup chicken broth
one can tomato paste, 6 ounces
1 tablespoon chopped fresh oregano
1/2 cup ricotta salata cheese, grated

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



Greek Cinnamon Chicken image

Make and share this Greek Cinnamon Chicken recipe from Food.com.

Provided by Olha7397

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (2 1/2 lb) chicken, cut in 8 pieces
salt
pepper
3 tablespoons butter
2 medium red onions, peeled and sliced
1 cup chicken stock
1/2 teaspoon cinnamon (to taste) or 1 teaspoon ground cinnamon (to taste)
2 garlic cloves, peeled and mashed with salt
8 small tomatoes, skinned and seeded and cut in slices
2 cups dry white wine
1 tablespoon tomato paste
4 celery ribs, thinly sliced
2 tablespoons chopped parsley
1/2 lb broad egg noodle
1/2 lb fine noodles
2 tablespoons grated cheese (parmesan or any other cheese you may like)

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.

Nutrition Facts : Calories 954.1, Fat 41.3, SaturatedFat 15.2, Cholesterol 222.7, Sodium 431.5, Carbohydrate 76, Fiber 6.6, Sugar 11.8, Protein 48.5

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



Kota Kapama(Chicken Stewed in Wine, Garlic, & Cinnamon) image

Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano.

Provided by Sharon123

Categories     Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into 8 serving pieces (2 1/2-3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
5 garlic cloves
1 tablespoon extra virgin olive oil
4 cups coarsely chopped yellow onions
1/2 cup dry white wine
2 cups water
1 (6 ounce) can tomato paste
1/2 cup grated mizithra cheese (may substitute Parmesan or Pecorino Romano cheese)

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!

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