Chicken kapama, a greek village tradition

The last weekend in September my Dad brought three of my Aunts, visiting the States from Greece, down to visit B and I in Virginia.  Since they were arriving in time for a late dinner, I decided to take a shot at making Chicken Kapama, a traditional village dish that I thought they would all like.  In the end it was very well received and, considering the ingredients, its a great, good-for-you fall comfort food.

Ingredients
8 bone-in, skin on chicken thighs
1 heaping teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil
2 large yellow onions, chopped
5 peeled garlic cloves
1/2 cup dry white wine (for this dish I prefer Pinot Grigio, but any dry white will do)
1 cup water
1 cup chicken stock
6 oz (1 can) of tomato paste
1 tablespoon chopped fresh oregano
Finely grated mizithra cheese
1 1lb box of orzo

Rinse the chicken and pat dry with paper towels. A wet chicken will cause the oil to spatter while browning.  Mix the cinnamon, salt and pepper in a small bowl.  Rub the chicken pieces on all sides with the seasoning mix.

Heat the olive oil in a large, deep, non-reactive skillet or dutch oven over high heat.  Place the chicken in the pan with enough space between the pieces to allow it to brown without steaming (overcrowding the chicken will cause it to steam, not brown).  Brown the chicken for about four minutes on each side or until it is a rich, golden color.  If all the chicken does not fit at once, brown in batches. Remove the browned chicken to a plate layered with paper towel (to absorb excess oil).

The first batch of chicken browning in the dutch oven

Browned chicken, resting on a bed of paper towel

While the chicken is browning, chop both onions and all the garlic.  Reduce the heat in the pan (after the chicken has been removed) to medium.  Add both onions.

Onions on their way to caramelized

Allow the onions to caramelize in the pan.  Add garlic and allow the mixture to continue cooking for another two minutes.

Caramelized onions with garlic added

Turn up the heat to medium-high.  Deglaze the pan by adding 1/2 cup of dry white wine and scraping the bottom of the pan with a wooden spoon to loosen the browned bits of flavor stuck to the bottom.

Once the wine has evaporated, add the water, chicken stock and tomato paste. Stir until the tomato paste has dissolved into the broth.  Add the fresh oregano.  Nestle the browned chicken into the pan.  The liquid should cover about 3/4 of the chicken (if not a bit more).  Bring the liquid to a boil.  Reduce to a simmer and allow to cook, low and slow, for at least one hour.

 The whole dish ready to simmer slowly

In the last twenty minutes of the chicken's cooking time, bring a large pot of salted water to a boil.  Add half the contents of the one pound box of orzo.  Cook until al dente.  Drain and portion out immediately. Top the orzo with two chicken thighs and a heaping ladelful of the sauce. Top with finely grated mizithra* cheese and serve.

*If you do not have mizithra, serve the dish without cheese, as there is no good substitute.