Baked Chicken Kapama - cooking recipe

Ingredients

3 (2 -2 1/2 lb) fryer chickens, quartered
3/4 cup fresh lemon juice
salt & freshly ground black pepper
1/2 cup olive oil
2 tablespoons unsalted butter
2 small dried red chilies
1 tablespoon ground allspice
1 teaspoon dried oregano, crumbled
1 small cinnamon stick
6 peppercorns
3 whole cloves
2 (1 1/2 lb) cans whole tomatoes, drained and chopped
1 cup water
1/2 cup retsina wine or 1/2 cup other dry white wine
1/4 cup tomato paste

Preparation

Arrange chicken in single layer in baking dish.
Cover with lemon juice, salt and pepper.
Let stand at room temperature 1 hour, turning occasionally.
Heat oil with butter in heavy large skillet over medium-high heat.
Drain chicken and pat dry.
Brown in batches;return to baking dish.
Tie all spices in cheesecloth.
Stir tomatoes, water,wine and tomato paste into same skillet, scraping up brown bits.
Add spice bag; reduce heat to medium and cook until sauce thickens, stirring occasionally, 40 minutes.
Preheat oven to 350 degrees.
Pour tomato mixture over chicken;cover with foil.
Bake until chicken is tender, about 40 minutes.
Discard spice bag and serve.