There may be a lot of initial prep work for this, but man, the smell as it cooks, and the fact that you can pretty much just let it sit for a good hour, is a major bonus. Seriously, the smell of cinnamon rubbed chicken, plus onions and garlic cooking in white wine, are fantastic. Cook it up, and enjoy the awesomeness.
Chicken Stewed in Cinnamon, Garlic, and Wine
Chicken lasts appx 4 meals, stew juices could probably get you another meal on their own
- 2 lbs chicken (I used breasts, as that was the cheapest when I was buying it)
- 1 t salt and cinnamon
- .5 t black pepper
- 3 T olive oil
- 5 cloves garlic (3 chopped, 2 whole)
- 1.5 onions, chopped (I used candy onions from my farmers market)
- .5 c dry white wine (I used Cupcake Winery’s Angel Food)
- 1 6 oz can of tomato paste
- 2 c water
Rinse and pat your chicken dry, while combining the cinnamon, salt, and pepper in a small bowl. Once dry, rub your chicken with the cinnamon/salt rub, until chicken is thoroughly rubbed.
Put your olive oil in your pot and heat it to high. Once heated, brown your chicken, about 3-4 minutes a side, and put on a plate to rest. Then, reduce the heat to medium-high, add your onions and chopped garlic, and cook until tender and fragrant (another 3-4 mins). Add the wine, and cook until the wine’s evaporated (it’ll leave the garlic and onions thick, that’s how you know it’s done). Then, add your water and tomato paste, and bring it back to a simmer. Add your browned chicken and the whole garlic back to the pot, and reduce the heat to low, cover, and simmer for about an hour.
Rachael recommends bread to mop up the extra sauce, and I agree with her on that.