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June 2018

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Kotopoulo Kapanici Recipe

Kotopoulo Kapanici recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kotopoulo Kapanici recipe  PDF


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 mi well. Let the mi ture 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 mi . 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

Kotopoulo Kapanici recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
705 people have voted
Last Reviewed on 2018-06-24



Sunday, Jun 24 2018 Download & Print Kotopoulo Kapanici recipe  PDF   Casserole recipes RSS   New

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