sounds rather bizarre. I had it at Cat Cora’s restaurant, Kouzzina a few months back and decided to scope it out on the internet and try it at home. Not great for a weeknight when you are wiped out as it takes a solid hour plus to make. It isn’t a difficult dish but you stew the chicken for quite a long while at a low heat. We served it on a bed of buttered orzo which, although I followed the directions on the box, were beyond al dente. It isn’t really a pretty dish but it tasted really nice and comforting.
adapted from cat cora
- 3 tablespoons olive oil
- 1 (2 to 3 pound) chicken, cut into 8 pieces (we used large skin on chicken breasts – 2)
- 1 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- 2 onions, roughly chopped
- 3 cloves garlic, minced, plus 2 cloves, whole
- 4 ounces dry white wine
- 2 cups water
- 6 ounces tomato paste
- 1 cup mizithra (it being Orlando and a weeknight, we used Parm)
- Serving suggestion: Cooked rice or cooked orzo.
Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.
Served best over rice or orzo. Top with mizithra.(greek raw milk cheese. can sub mix of ricota salata and romano)