KOTOPOULO KAPANCINI

Makes: 4 servings

4 chicken pieces, skinned
salt
freshly ground pepper
3 tbsp olive oil
1 tbsp butter
1 small onion, chopped
3 garlic cloves, crushed
½ cup Dry white wine
1 lb ripe tomatoes, peeled, seeded and chopped
1 tbsp tomato paste
1 cinnamon stick
4 cloves
6 Allspice berries
1 cup water
1- 2 tbsp fresh parsley, chopped

1. Sprinkle the chicken liberally with salt and pepper.
2. Heat the oil with the butter in a large casserole, add the chicken and fry over moderate heat for about 5 minutes until soft.
3. Return the chicken to the pan, pour in the wine, then add the tomatoes and tomato paste and mixwell.
4. Let the mixture bubble for a few minutes.
5. Meanwhile, pound the spices with a pestle in a mortar.
6. Add to the casserole with the water and stir well to mix.
7. Cover the pan and simmer for 45 - 60 minutes until the chicken is tender.
8. Taste and adjust seasoning, stir in the parsley and serve immediately.