We tried this recipe, well-seasoned with cinnamon stick, allspice berries, and bay leaves: https://www.olivetomato.com/greek-chicken-cooked-in-tomato-kotopoulo-kokkinisto/ We used five skinless, boneless chicken thighs (about 1.5 lb). Our modifications: first, for 16-20 oz chopped tomatoes, we used one 14.5 oz can plus two chopped tomatoes. We also increased the garlic from 2 cloves to 5 cloves. Second, we used 1/3 unsalted chicken stock instead of water. Third, for the last 8 mins of cooking, we let it simmer uncovered to reduce the sauce a bit. At the end of cooking, we added 1/8 tsp Aleppo pepper and 1 tsp Gravenstein apple white balsamic vinegar for brightness and balance. We served this with lemon-dill rice, recipe here: http://piglettedc.tumblr.com/post/182669828956/greek-style-lemon-dill-rice-we-tried-this (Feb. 2019)
Cooking Adventures 