Cinnamon-braised Chicken (kotopoulo Kapama)

Ingredients

• to taste chicken pieces
• 2 large onions
• 4 cloves garlic
• 1 tin tomatoes
• 3 tablespoons olive oil
• 1 cinnamon stick
• 3 bay leaves
• ½ tablespoon parsley
• ½ cup red wine
• 3 tablespoons tomato paste
• 1 carrot, cut into thick slices
• 1 stick celery, cut into thin 3-inch strips
• to taste celery leaves
• ¼ teaspoon ground cloves

Steps

1. Heat the oil in a saucepan and add the onion.
2. Stir gently until the onion is well browned.
3. Add the chicken, bay leaves, and cinnamon.
4. Thoroughly brown the chicken on all sides.
5. The objective is to get as much stock from the skin as possible, as this adds to the flavour later on.
6. Add the tomatoes, garlic, wine, and water, and cook through.
7. Add the parsley, celery leaves, celery, and carrot.
8. Add enough water to cover the contents of the pot.
9. Allow to cook slowly for at least 2 hours.
10. It is important to cook over a low heat so that the sauce does not catch.
11. Stirring or agitation will only cause the vegetables and chicken pieces to break up.
12. Serve with thin pasta.
13. Grate cheese generously over the dish.