Say what you will about Gwyneth Paltrow, (personally I have a girl crush on her) but Goop is lovely site. Lately I’ve been drawn to its recipes, especially when they fall into the one-pan only category. This recipe for a Greek dish called Kapama (or braised chicken) is the first one I’ve tackled from Goop. Basically you put a cut up chicken in a pan with some canned tomatoes, broth, onion, garlic and a whole cinnamon stick and let simmer for a couple of hours on the stove. Your whole house will smell divine, and the dish is amazing. I served it with fettuccine tossed with garlic and it was a nice accompaniment. It reminded me of chicken catetori, but with a comforting spice twist. I opted to take most of the skin off the chicken before searing. Next time it might be nice to leave it on and really give it a good sear in the pan so it stays a bit crunchy. Here’s my take on Goop’s kapama.
WHAT YOU NEED
1 whole chicken, cut into pieces
1 yellow onion, chopped
4 cloves garlic, chopped
1 28 oz can of Italian tomatoes
1/2 cup chicken broth
1 cinnamon stick
1 tsp ground cinnamon
salt, pepper, olive oil
freshly grated Romano cheese, for serving
HOW TO MAKE
1. Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. (Note: I cut most of the skin off, but that is up to you).
2. Heat about a tablespoon of olive oil in a large, deep pan. When sizzling hot, add chicken and sear chicken pieces for a couple of minutes on each side, until browned. Remove chicken pieces from pan and set aside.
3. Lower heat to medium-high and add onions. Cook for a couple of minutes, while stirring, until soft. Add garlic and cook for another minute until translucent.
4. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. (Note: I smushed the whole tomatoes with a wooden spoon.)
5. Add chicken pieces back into the pot. Simmer for about 2 hours, until chicken is falling off the bone.
6. Garnish with grated cheese and serve over pasta and/or with crusty bread.