Chicken Kapama - cooking recipe

Ingredients

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

Preparation

Marinate chicken in salt, pepper and lemon juice for a few hours. Remove from marinade and pat dry.
Heat oil in a dutch oven or heavy pot. Brown chicken, in batches if necessary. Remove and set aside.
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.
Cover and simmer on low for 1-2 hours.
When the chicken is extremely tender, remove from the pot. Also remove cinnamon and bay leaf.
With pot uncovered, reduce the remaining sauce to desired consistency.
Serve chicken and sauce over pasta or orzo, sprinkled with mizithra.