Our online cooking classes are now free through May 31! Click here to get started.

globe outlook-b

Join! 12 weeks for $1

The Milk Street Cookbook | Save 40%!

The Milk Street Cookbook - Sillo

NEW SEASON, NEW RECIPES, NEW COOKBOOK

Sweet spices create a savory sauce for a simple Greek chicken
Milk Street Bowtie Greek Braised Chicken with Tomatoes and Cinnamon

Greek Braised Chicken with Tomatoes and Cinnamon

1¼ hours 35 minutes active

Greek Braised Chicken with Tomatoes and Cinnamon

Free

The rustic, homey Greek dish called kota kapama stews chicken with fragrant cinnamon, sweet-tart tomatoes and, more often than not, white or red wine. For this recipe, we use bone-in, skin-on chicken thighs and braise them in a minimal amount of liquid. This way, the chicken cooks mostly in the juices it releases. Without other ingredients to dilute the flavor, the resulting sauce is wonderfully rich and full-bodied. Kota kapama traditionally is served with orzo or other noodles, but any starchy side—from crusty bread to mashed potatoes—works well.

1 teaspoon ground cinnamon
½ teaspoon ground allspice
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
4 medium garlic cloves, thinly sliced
2 tablespoons tomato paste
½ cup dry white wine
8 ounces plum tomatoes, cored and chopped
½ cup lightly packed fresh mint, chopped
Ingredients
  • 1
  • ½

    teaspoon ground allspice

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • 1
  • 1

    medium red onion, thinly sliced

  • 4

    medium garlic cloves, thinly sliced

  • 2

    tablespoons tomato paste

  • ½

    cup dry white wine

  • 8

    ounces plum tomatoes, cored and chopped

  • ½

    cup lightly packed fresh mint, chopped

Directions
  1. 01
    In a small bowl, stir together the cinnamon, allspice, 2 teaspoons salt and 1 teaspoon pepper. Use the mixture to season the chicken all over, gently rubbing it in.
  2. 02
    In a large Dutch oven over medium, heat the oil until shimmering. Place the chicken skin side down and cook without stirring until well browned and the pieces release easily from the pan, 10 to 12 minutes. Transfer the chicken skin side up to a plate and set aside. Pour off and discard all but 1 tablespoon of fat from the pot.
  3. 03
    Set the pot over medium and add the onion, garlic and tomato paste. Cook, stirring occasionally, until the mixture is lightly browned, about 2 minutes. Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 1 minute. Stir in the tomatoes and bring to a simmer. Return the chicken to the pot, placing the pieces skin side up, then add the accumulated juices. Cover, reduce to medium-low and cook until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.
  4. 04
    Transfer the chicken to a serving platter. Taste the sauce and season with salt and pepper, then spoon it over the chicken. Sprinkle with the mint.
Tip: Don’t fuss with the chicken once it’s skin side down in the pot. The skin may stick upon contact, but once it is nicely browned—which is the goal in this step, for flavor—the chicken will release easily. The pieces will be only parcooked after browning on the skin side; braising will finish the cooking.
In the store
More

Mains

Comments
  • Stephanie C.

    Delish! Very interesting flavors and the sauce is realy good. I used boneless breast meat and cooked the whole thing for 10 minutes longer. Really good!

    0 votes
    0 comments
  • JoAnn S.

    This is a great version of the traditional Greek kapama. It's much better, in my opinion, because the sauce is bolder and the chicken is well browned. Thanks!

    0 votes
    0 comments
Down arrow

Greek Braised Chicken with Tomatoes and Cinnamon

Get Ready to Cook

4

Servings

1¼ hours

35 minutes active

Tip

Don’t fuss with the chicken once it’s skin side down in the pot. The skin may stick upon contact, but once it is nicely browned—which is the goal in this step, for flavor—the chicken will release easily. The pieces will be only parcooked after browning on the skin side; braising will finish the cooking.

Ingredients
  • 1
  • ½

    teaspoon ground allspice

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • 1
  • 1

    medium red onion, thinly sliced

  • 4

    medium garlic cloves, thinly sliced

  • 2

    tablespoons tomato paste

  • ½

    cup dry white wine

  • 8

    ounces plum tomatoes, cored and chopped

  • ½

    cup lightly packed fresh mint, chopped

Step 1 of 4

Season Chicken

1
teaspoon ground cinnamon
½
teaspoon ground allspice
Kosher salt and ground black pepper
3
pounds bone-in, skin-on chicken thighs, trimmed and patted dry

In a small bowl, stir together the cinnamon, allspice, 2 teaspoons salt and 1 teaspoon pepper. Use the mixture to season the chicken all over, gently rubbing it in.

Step 2 of 4

Brown Chicken

1
tablespoon extra-virgin olive oil

In a large Dutch oven over medium, heat the oil until shimmering. Place the chicken skin side down and cook without stirring until well browned and the pieces release easily from the pan, 10 to 12 minutes.


Transfer the chicken skin side up to a plate and set aside. Pour off and discard all but 1 tablespoon of fat from the pot.

Step 3 of 4

Combine Ingredients In Dutch Oven

1
medium red onion, thinly sliced
4
medium garlic cloves, thinly sliced
2
tablespoons tomato paste
½
cup dry white wine
2
tablespoons tomato paste

Set the pot over medium and add the onion, garlic and tomato paste. Cook, stirring occasionally, until the mixture is lightly browned, about 2 minutes.


Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 1 minute. Stir in the tomatoes and bring to a simmer.


Return the chicken to the pot, placing the pieces skin side up, then add the accumulated juices. Cover, reduce to medium-low and cook until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.

Step 4 of 4

Finish and Serve

Kosher salt and ground black pepper
½
cup lightly packed fresh mint, chopped

Transfer the chicken to a serving platter. Taste the sauce and season with salt and pepper, then spoon it over the chicken. Sprinkle with the mint.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Greek Braised Chicken with Tomatoes and Cinnamon

Want more?

See More Mains
MAY 2020
INSTANT POT DUO EVO PLUS + INSTANT VORTEX AIR FRYER + MILK STREET: FAST & SLOW

$249.98 VALUE

Success!

Thank you for participating in our monthly giveaway!
Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway