KOTOPOULO KAPANICI

      Title: KOTOPOULO KAPANICI
  Categories: Greek, Poultry, Casseroles
       Yield: 4 Servings
  
       4    Chicken pieces, skinned
            Salt and freshly ground
            -pepper
       3 tb Olive oil
       1 tb Butter
       1 sm Onion, chopped
       3    Garlic cloves, crushed
     1/2 c  Dry white wine
       1 lb Ripe tomatoes, peeled,
            -seeded and chopped
       1 tb Tomato paste
       1    Cinnamon stick
       4    Cloves
       6    Allspice berries
       1 c  Water
       6 oz Artichoke hearts, drained
            -(optional)
       1 tb To 2 tb chopped fresh
            -parsley or cilantro
  
   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
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