Greek Cinnamon-Braised Chicken

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Kapamas is a classic Greek braised chicken dish from the Peloponnese, slowly simmered in a glossy tomato sauce perfumed with cinnamon, red wine vinegar, and bay leaves. The long, gentle braise yields fall-off-the-bone tender meat cloaked in a savory-sweet sauce that begs to be mopped up with crusty bread.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 8 gSugar
• 42 gProtein
• 780 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken

• 1 whole chicken (about 3.5 lb), cut into 8 serving pieces
• 1.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil

For the braising sauce

• 2 large yellow onions, finely chopped
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 4 ripe tomatoes, grated (or 1.5 cups canned crushed tomatoes)
• 1 cinnamon stick
• 3 bay leaves
• 0.33 cup red wine vinegar
• 1 cup warm water or low-sodium chicken broth
• 1 tsp honey (optional, to balance acidity)

For finishing

• 2 tbsp chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges, for serving

Directions

1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat the olive oil in a wide Dutch oven or heavy braising pan over medium-high heat until shimmering.
2. Working in two batches to avoid crowding, brown the chicken skin-side down for 5 to 6 minutes per side until deeply golden. Transfer to a plate and pour off all but 2 tablespoons of fat from the pot.
3. Reduce the heat to medium, add the chopped onions and a pinch of salt, and cook for 8 to 10 minutes until soft and lightly caramelized. Stir in the garlic and cook 1 minute more until fragrant.
4. Add the tomato paste and stir constantly for 2 minutes to deepen its flavor. Stir in the grated tomatoes, cinnamon stick, bay leaves, vinegar, and honey; simmer for 5 minutes until the sauce thickens slightly.
5. Nestle the browned chicken pieces into the sauce, pour in the water or broth, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 50 to 60 minutes, turning the chicken once halfway through, until the meat is fork-tender and pulling from the bone.
6. Uncover, discard the cinnamon stick and bay leaves, and skim any excess fat from the surface. Simmer uncovered for 5 to 8 minutes to concentrate the sauce into a glossy, spoon-coating consistency.
7. Taste and adjust seasoning with additional salt or a splash of vinegar as needed. Shower with fresh parsley, serve hot with lemon wedges, and offer plenty of crusty bread, rice, or boiled potatoes to soak up the cinnamon-scented sauce.

Cook’s Notes

• Bone-in, skin-on thighs and drumsticks hold up best during the long braise; if using breast pieces, add them 20 minutes into the simmer so they do not dry out.
• For a more aromatic, almost Christopsomo-style finish, add 2 whole cloves or a pinch of ground allspice alongside the cinnamon stick.
• Kapamas tastes even better the next day, so make it ahead, refrigerate overnight, and reheat gently so the flavors can fully meld.
• If you only have ground cinnamon, use 1 teaspoon and add it with the tomatoes to avoid a raw, soapy note in the final sauce.
• Serve with a simple Greek salad of cucumber, tomato, red onion, and oregano to cut through the richness of the sauce.

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