Kotopoulo kapanici

Yield: 4 servings

Ingredients:

4 Chicken pieces skinned 1 tb Tomato paste Salt and freshly ground 1 Cinnamon stick -pepper 4 Cloves
3 tb Olive oil 6 Allspice berries
1 tb Butter 1 c Water
1 sm Onion chopped 6 oz Artichoke hearts drained
3 Garlic cloves crushed -(optional)
1/2 c Dry white wine 1 tb To 2 tb chopped fresh
1 lb Ripe tomatoes

Instructions:

peeled -parsley or cilantro -seeded and chopped Servings: 4 Sprinkle the chicken liberally with salt and pepper. 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. Remove from the pan with a slotted spoon and set aside. Add the onion and garlic to the pan and fry gently for about 5 minutes until soft. Return the chicken to the pan pour in the wine then add the tomatoes and tomato paste and mix well. Let the mixture bubble for a few minutes. Meanwhile pound the spices with a pestle in a mortar. Add to the casserole with the water and stir well to mix. Cover the pan and simmer for about 45 - 60 minutes until the chicken is tender. Add the artichokes (if using) about 10 minutes before the end of cooking time to heat through. Taste and adjust seasoning stir in the parsley or cilantro and serve immediately. Posted by Linda Davis