Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it’s not cooked through at this point, that’s O.K.) Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt. Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking. Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.
Time 2h50m Yield 6 servings Number Of Ingredients 17 Steps:
Preheat the oven to 325F Pat chicken thighs dry and season them with 1/2 tablespoon olive oil, and 1 teaspoon each salt and pepper. In a heated 7-9 quart Dutch oven over medium-high heat, brown the chicken in 1 tablespoon of olive oil for 5-7 minutes per side. Work in batches if needed, as as to not crowd the pan. Transfer the chicken to a plate. Drain any excess fat from the pot. Return the pot to the heat and heat the remaining olive oil. Add the onion and stir. Cook for 5 minutes, scraping up any browned bits from the bottom of the pot. Add the carrots, celery, garlic, and ground cinnamon (if using cinnamon sticks, wait to add them). Cook for 5 minutes. Stir in the wine, vinegar, honey, and tomato paste. Simmer for 5 to 7 minutes, until reduced by half. Add crushed tomatoes and cook 5 minutes more. Return the chicken to the pot. Cover it with the chicken broth, add bay leaves and cinnamon sticks (if using). Pour in chicken broth or water. Stir to combine. Bing contents of the pot to boil. Cover the pot and place in the oven. Braise for 2 hours, or until tender. Serve over your favorite rice, potatoes, or pasta.
Time 4h Yield 6 serving(s) Number Of Ingredients 18 Steps:
Sauté onion, garlic, celery and butter ’till tender. Add tomatoes, tomato paste, water, parsley, red pepper, garlic powder, oregano, black pepper, cinnamon and red wine. Then add giblets. Brown chicken and add to sauce. Simmer for 2-3 hours. ———–For the pasta ————–. Boil ziti aldente. Brown butter. Layer parmesan cheese and butter then bake for 15 minutes.
Time 2h20m Yield 12 serving(s) Number Of Ingredients 15 Steps:
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.
