KOTOPOULO ME ANGINARES(Peloponnesos)
- One 3- to 31⁄2-pound chicken, cut into serving pieces
- Salt and freshly ground black pepper to taste
- All-purpose flour for dredging
- 1⁄2 cup extra-virgin olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- Juice of 1 large lemon
- 1 teaspoon ground cinnamon, or more to taste
- 1 cup brandy or dry white wine
- 6 artichokes, cleaned and halved
- 2 large eggs, lightly beaten
- Juice of 2 lemons
1. Season the chicken with salt and pepper and dredge lightly in flour, tapping off any excess. Heat the olive oil in a large, shallow pot such as a Dutch oven over medium-high heat and brown the chicken on all sides. Remove the chicken from the pot, add the onion and garlic, and cook over medium heat, stirring, until wilted, 10 to 12 minutes. Add the tomato paste and stir. Add the lemon juice and stir. Return the chicken pieces to the pot, season with the cinnamon, salt, and pepper, and add the brandy or wine and enough water to come about halfway up the chicken. Cover and simmer over low heat for 35 minutes.
2. Add the artichokes to the pot. Adjust the seasoning with additional salt, pepper, and cinnamon and add more water if necessary to cover the artichokes partially. Cover the pot and simmer the stew over low heat until the artichokes and chicken are both tender, another 25 to 30 minutes.
3. Before serving, make the egg-lemon sauce. Using a wire whisk, beat the eggs and lemon juice in a bowl until frothy. Slowly drizzle in 2 ladlefuls of the pot juices from the chicken, whisking all the while. Pour the mixture into the pot, over and around the chicken, and tilt the pot so that it is distributed evenly. Remove from the heat and let stand for 3 to 5 minutes to thicken. Serve hot.