Cat Cora’s Greek Cinnamon Stewed Chicken, Koto Kapama

Acclaimed Chef Cat Cora shares her great-grandmother’s Greek Cinnamon Stewed Chicken recipe, and it’s pretty special. If you don’t have a skillet large enough to brown all the chicken at once, separate the pieces into two batches using half the oil for each batch. Don’t overcrowd the chicken or it will steam rather than brown. Serve with Cat’s Tomato, Cucumber, and Feta Salad, orzo salad, hummus and pita, and baklava.

Greek Cinnamon Stewed Chicken, Koto Kapama
Serves 4


1 cup water
Sea salt
1 (2 1/2-3 pound) chicken, cut into 8 pieces
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced, divided
2 tablespoons extra-virgin olive oil
2 medium yellow onions, coarsely chopped
1 half cup dry white wine
1 cup chicken stock
1 (6-ounce) can crushed tomatoes
1 tablespoon chopped fresh oregano
1/2 cup grated Mizithra cheese or ricotta, for garnish 


1. In a small saucepan, boil water with sea salt. Set aside.

2. Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. In a small bowl, mix the cinnamon, kosher salt, and pepper. Rub the chicken pieces on all sides with the seasoning.

3. In a large (12-inch skillet with 2 1/2- to 3-inch sides), nonreactive skillet over high heat, heat oil. Add the chicken and brown about 4 to 5 minutes on each side. Using a metal spatula, turn the pieces, as they have a tendency to stick to the pan. Remove when well browned on all sides.

4. Lower the heat to medium-high and add the onions and 3 cloves garlic. Cook, stirring constantly, until the onions have softened and are a rich golden brown, about 3 minutes. Add the wine and deglaze the pan by scraping the bottom with a spatula or spoon, loosening any stuck particles.

5. When the wine has evaporated, add the pre-boiled water, chicken stock, tomatoes, oregano, and remaining 2 cloves garlic. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over low heat until the chicken is tender and thoroughly cooked, about 1 hour. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with Kosher salt and pepper, to taste. Garnish with cheese to serve.

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