Ingredients

• 1 medium sized rooster
• 2 medium sized onions
• 1 teacup red wine
• Tomato mash of 4-5 fresh tomatoes (or 1 tin preserved tomatoes)
• Cinnamon
• 1 bay leaf
• Salt
• Pepper
• 1/4 cup olive oil
• Grated mitzithra or ricotta cheese

Instructions

• Wash the rooster, remove giblets and cut in 6 pieces.
• Chop the onions finely and roast them in a large saucepan.
• Add the wine to finish roasting and then pour the olive oil and the tomato mash and stir.
• Add the rooster portions, salt, pepper, cinnamon, bay leaf, 1 glass of water and let the rooster cook in low heat for at least an hour. It might require more than an hour if the rooster is very fresh.
• Check at regular intervals and add water if more is required.
• When rooster is cooked remove from the saucepan and place in a plate. The sauce which has remained in the saucepan should be thick and only the oil should should remain (the water should have evaporated).
• Keep the sauce to pour on top of the thick macaroni, rice or fried potatoes and garnish with the cheese.