Cockerel in tomato-wine sauce (Kokkara kokinisto)
With the surprise addition of cinnamon, a well-loved spice that has been used since biblical times
1 nice large cockerel/ rooster
About 6 tablespoons butter or margarine for frying
1 large onion, chopped fine
2 glasses white wine
3 large tomatoes, peeled and chopped (or 1 can chopped tomatoes)
3 cinnamon sticks
salt & pepper and a dash of ginger or clove of garlic if wished
Heat the butter in a large frying pan, add the onion and fry for 2 minutes. Brown the pieces of cockerel on high heat for several minutes. Add the white wine, salt, pepper, cinnamon and tomatoes. Lower the heat, add 2 glasses of water and cook for 45 minutes, or longer, until done. Check now and again and add water if necessary.
Serve with pasta or mashed potatoes.