Kota Kapama Chicken Stewed in Wine Garlic Cinnamon
Immerse yourself in the comforting flavors of Greek cuisine with Kota Kapama, a traditional chicken stew brimming with bold aromas and rich depth. This rustic dish features tender, bone-in chicken pieces simmered to perfection in a fragrant sauce of dry red wine, garlic, cinnamon, and allspice, enriched with sweet crushed tomatoes and a touch of sugar for balance. The chicken is first seared for a golden crust before being gently braised, allowing it to soak up every hint of the spiced, velvety sauce. Serve this hearty, one-pot meal over fluffy rice, al dente pasta, or with warm crusty bread to savor every drop of the luscious sauce. Ready in just over an hour, this dish is perfect for cozy family dinners or a weekend indulgence. Best of all, it brings an authentic Mediterranean touch to your table with just a handful of simple ingredients!
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Recipe Information
Ingredients
- 4 pieces Chicken (bone-in, skin-on pieces such as thighs or drumsticks)
- 3 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 Cinnamon stick
- 0.5 teaspoons Ground allspice
- 1 cup Dry red wine
- 1 cup Canned crushed tomatoes
- 0.5 cup Chicken broth (or water)
- 0.5 teaspoons Sugar
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Cooked rice or pasta (optional, for serving)
Instructions
Pat the chicken pieces dry with paper towels and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces skin-side down and sear them until golden brown, about 5-7 minutes per side. Remove the chicken and set aside on a plate.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened and lightly golden, about 3-4 minutes.
Stir in the minced garlic, cinnamon stick, and ground allspice, cooking for 30 seconds until fragrant.
Deglaze the pot by pouring in the red wine, scraping up any browned bits on the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, chicken broth, sugar, remaining salt, and black pepper. Stir to combine and bring the mixture to a simmer.
Return the browned chicken pieces to the pot, nestling them into the sauce. Cover the pot and reduce the heat to low, allowing the chicken to gently simmer for 45 minutes or until tender and cooked through.
Remove the lid and let the sauce thicken slightly for an additional 5-10 minutes if desired.
Discard the cinnamon stick before serving. Serve the chicken and sauce over cooked rice or pasta, or alongside crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
