CHICKEN KAPAMA


CHICKEN Simmered in tomatoes
and white wine with herbs and spices, it has an aromatic note of nutmeg. The house Tomato
Sauce is drizzled over the chicken. The extra sauce is an
enhancement, but it’s optional for the home cook. The Parthenon serves the dish with rice,
potatoes or okra, making it true chicken comfort food.

YIELD: 4 SERVINGS


1 cup olive oil
1 onion, chopped
1 clove of garlic, finely chopped
1 (2 to 3 pound) whole chicken, cut into serving pieces, rinsed, patted dry*
1⁄2 cup dry Greek white win e
2 bay leaves
1 teaspoon salt
1 teaspoon pepper
1⁄2 teaspoon nutmeg
2 tomatoes, peeled, finely chopped
1⁄2 cup tomato paste
2 cups water
Tomato Sauce (recipe follows), optional

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until they begin to
sizzle.

2. Add chickensides.

pieces and stir for 15 minutes, turning after 7 minutes, until browned on both
3. Add the wine, bay leaves, salt, pepper, nutmeg, and tomatoes and stir. Cover and cook for
15 to 20 minutes.
4. In a small bowl, combine the tomato paste and water, stirring to dilute tomato paste. Pour
into the pot with the chicken and stir.

5. Bring to a boil, reduce heat to low, and cover and simmer for about 2 hours; ch eck after 1
hour. If sauce is almost evaporated, add more water. The chicken is cooked whe n the meat is
tender and no longer pink near the bone.

6. Optional: Serve with Tomato Sauce spooned over chicken.

NOTE: The Parthenon serve s a generous 1⁄2 chicken per serving. This recipe was adjusted to
average 1⁄2-3⁄4 pound servings, including bones. Instead of a whole chicken, 2 pounds of
preferred pieces (light or dark meat) may be substituted.