Kota Kabama (Greek)
An easy, but splendid Greek dish. Don't leave out the cinnamon. It really is better the second day, so consider making it ahead.
- 1 chicken 2 ½ – 3 pounds, 8 serving pieces, freshly cut
- 1 tsp. cinnamon ground
- 2 tsp. kosher salt
- 1 tsp. black pepper freshly ground
- 5 garlic cloves
- 2 Tbs. extra virgin olive oil
- 4 cups yellow onions coarsely chopped
- ½ cup dry white wine
- 2 cups water
- ½ cup Mizithra cheese grated, or kasseri, mascarpone, ricotta salata, or grated Romano.
- 1 6- oz can tomato paste
- Pat chicken pieces dry with paper towels. Mix cinnamon, salt, and pepper in small bowl and rub chicken w/mixture. Mince 3 of the garlic cloves and set aside.
- Heat the olive oil in a large, deep, non-aluminum skillet over high heat. A 12-inch skillet with sides about 3 inches high will allow you to brown all the chicken pieces at once. If you don’t have a skillet large enough, brown the chicken in 2 batches, using 1 tablespoon of oil for each batch. Don’t crowd the pieces in the pan or the chicken will steam rather than brown.
- Add the chicken to the skillet and brown for 4 to 5 minutes on each side, shifting the pieces with a metal spatula so the chicken doesn’t stick to the skillet. When the pieces are browned on all sides, remove from the pan and set aside.
- Reduce the heat to medium-high and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spatula or spoon to deglaze, loosening any browned 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 three-quarters of the chicken. Reduce the heat to low, cover the skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. (If the sauce becomes too thick, thin it with a little more water.) Taste and adjust the seasoning.
- Serve over buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese.