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    You are in: Home / Greek / Athena's Koto Kapama (Greek Stewed Chicken) Recipe
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    Athena's Koto Kapama (Greek Stewed Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    Member #610488's Note:

    This Greek recipe is a favorite dish of Chef Cat Cora. It is probably not the actual recipe she grew up with since it's from a local Greek restaurant.

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    Units: US | Metric


    1. 1
      Mix salt, pepper and cinnamon in small bowl; rub chicken pieces with salt mixture.
    2. 2
      Heat oil in 11-inch skillet with high sides over high heat until hot. Add chicken, skin side down. Cook 4 to 5 minutes on each side or until brown. (Cook chicken in 2 batches if pan is too small for chicken to brown properly.).
    3. 3
      Remove chicken from skillet and place on plate; keep warm. Reduce heat to medium-high. Add onion and 1 tablespoon garlic. Cook 3 minutes or until onion is tender, stirring occasionally.
    4. 4
      Add wine and scrape bottom of skillet with wooden spoon to loosen any cooked-on brown bits. Continue cooking until wine has evaporated. Add undrained tomatoes, remaining garlic and oregano to skillet; stir.
    5. 5
      Return chicken, skin side down, and juices to skillet. Cover; reduce heat to low. Cook slowly 25 to 30 minutes or until chicken is tender and no longer pink.
    6. 6
      Remove chicken from skillet; keep warm. Stir tomato paste into sauce. Cook uncovered over medium heat 10 minutes or until sauce reduces by about half.
    7. 7
      Serve chicken with sauce. Sprinkle each serving with cheese, if desired.

    Ratings & Reviews:


    Nutritional Facts for Athena's Koto Kapama (Greek Stewed Chicken)

    Serving Size: 1 (473 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 666.7
    Calories from Fat 391
    Total Fat 43.4 g
    Saturated Fat 11.4 g
    Cholesterol 181.1 mg
    Sodium 1083.7 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 3.4 g
    Sugars 6.9 g
    Protein 47.2 g

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