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Kotopoulo kapanici
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| Artist: |
_ |
| Categories: |
Casseroles, Eastern European, Greek, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Chicken pieces, skinned | | | Salt and freshly ground | | | -pepper | | 3
| tbsp | Olive oil | | 1
| tbsp | Butter | | 1
| small | Onion, chopped | | 3
| | Garlic cloves, crushed | | 1/2
| cup | Dry white wine | | 1
| lbs | Ripe tomatoes, peeled | | | -seeded and chopped | | 1
| tbsp | Tomato paste | | 1
| | Cinnamon stick | | 4
| | Cloves | | 6
| | Allspice berries | | 1
| cup | Water | | 6
| oz | Artichoke hearts, drained | | | -(optional) | | 1
| tbsp | To 2 tb chopped fresh | | | -parsley or cilantro |
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Procedures:
| 1 | Servings: 4 sprinkle the chicken liberally with salt and pepper. | | 2 | 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. | | 3 | Remove from the pan with a slotted spoon and set aside. | | 4 | Add the onion and garlic to the pan and fry gently for about 5 minutes until soft. | | 5 | Return the chicken to the pan, pour in the wine, then add the tomatoes and tomato paste and mix well. | | 6 | Let the mixture bubble for a few minutes. | | 7 | Meanwhile, pound the spices with a pestle in a mortar. | | 8 | Add to the casserole with the water and stir well to mix. | | 9 | Cover the pan and simmer for about 45 - 60 minutes until the chicken is tender. | | 10 | Add the artichokes (if using) about 10 minutes, before the end of cooking time, to heat through. | | 11 | Taste and adjust seasoning, stir in the parsley or cilantro and serve immediately |
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