Chicken Kapama

• 4 tablespoons lemon juice
• salt and pepper
• 2 tablespoons olive oil
• 4 skinless chicken thighs
• 1 stick cinnamon
• 1 bay leaf
• 15 ounces tomato sauce
• 1/4 cup red wine
• 1/4 cup mizithra cheese

1. Marinate chicken in salt, pepper and lemon juice for a few hours. Remove from marinade and pat dry.
2. Heat oil in a dutch oven or heavy pot. Brown chicken, in batches if necessary. Remove and set aside.
3. Deglaze pot with red wine, then add cinnamon and bay leaf, tomato sauce, and chicken. If needed, top up with a small amount of wine and/or water to cover chicken.
4. Cover and simmer on low for 1-2 hours.
5. When the chicken is extremely tender, remove from the pot. Also remove cinnamon and bay leaf.
6. With pot uncovered, reduce the remaining sauce to desired consistency.
7. Serve chicken and sauce over pasta or orzo, sprinkled with mizithra.

lemon juice, salt, olive oil, chicken thighs, cinnamon, bay leaf, tomato sauce, red wine, mizithra cheese

Taken from www.food.com/recipe/chicken-kapama-512766 (may not work)