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.