Cook1 hr 10 mins
Serve this tender Greek dish with cooked rice or cooked orzo. Top with mizithra or your favorite grated cheese.
- 3 tablespoons olive oil
- 1 (2 -3 lb) whole chickens, cut into 8 pieces
- 1 teaspoon ground cinnamon
- kosher salt & freshly ground black pepper
- 1⁄4 cup olive, roughly chopped
- 2 large onions, roughly chopped
- 3 garlic cloves, minced, plus
- 2 whole garlic cloves
- 6 ounces dry white wine
- 2 cups water or 2 cups chicken broth
- 6 ounces tomato paste
- 1 cup mizithra cheese
- 1⁄8 cup chopped fresh parsley
- 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, 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,chopped olives and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add broth as needed.
- Top with cheese, parsley and serve over rice.
We enjoyed this, but I ended up putting in a bunch of Greek Seasoning, Seasoning Salt and some all purpose seasoning to up the flavor. I also added some mushrooms which were great. Next time, I would add more olives (I used Kalamata olives this time which were perfect) and throw in a can of artichoke hearts. I used a whole chicken, cut up, removed the skin before cooking, and removed the bone from 1 breast to see the difference. The boneless, skinless breast was actually good (was afraid it might get grainy like in a crock pot and it did not). Served over a mix of orzo and rice. THANKS
This was excellent with rabbit (2 fryers, cut up). DH is not fond of tomato-y foods, so I used cream of chicken soup instead of tomato paste.
I made this last night with bone- in breasts, I started out with half of the tomato paste but ended up using most of it ,It is a very flavorful dish which we enjoyed very much. thanks for posting