Cinnamon Stewed Chicken (cat Cora)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 whole chicken, cut into 8 pieces, legs, breast and thighs (2 1/2 to 3 pounds)
• 1 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 5 garlic cloves, peeled
• 1 large yellow onion, peeled and coarsely chopped
• 2 cups water or 2 cups chicken broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon dried italian herb seasoning
• 1/2 cup grated parmesan cheese

Recipe

• 1 pat chicken dry with paper towels. mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
• 2 using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
• 3 mince 3 cloves of garlic. reduce heat to medium-high and add minced garlic and onions. saute until onions soften and begin to brown, about 5 minute deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
• 4 when the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the italian seasoning and the remaining 2 cloves of garlic, minced.
• 5 return the chicken to the pan, nestling it down in the sauce. if the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. cover and simmer over medium-high heat until tender, about 30-40 minutes. season the sauce with salt and pepper. sprinkle with parmesan cheese. serve with cooked orzo or rice.