Almost every home, tavern, and restaurant will cook this amazing comfort food dish, especially in the summer time when tomatoes are in full season. Best to serve with handmade fried potatoes.
Recipe and photo by : Chef Tony Kavalieros
1 chicken cut to 8 pieces
4 cloves garlic each cut to 4 wedges
Salt and pepper
1 cinnamon stick
1 onion diced
2cups very ripe summer tomatoes grated or crushed tomatoes (in cans)
1/3cup red wine vinegar
4cups chicken stock
2tbsp tomato paste
Season the chicken pieces with salt and pepper. With a sharp knife pierce each piece of chicken and insert a piece of garlic. Stick a clove on every piece of chicken as well.
Heat enough olive oil to cover the bottom of a stew pot and brown the chicken pieces on all sides.
Add the cinnamon stick the onions and stir. When the onions are cooked add vinegar, enough stock to cover the chicken.
Simmer for about 45 minutes. Add tomato, sugar, dilute the tomato paste in a cup of stock and add to the stew.
Cook for another 30 minutes or until chicken is falling of the bone and serve over homemade fried potatoes. Beautiful!!!