cinnamon stewed chicken

Lynnda Cloutier


This is a flavorful comfort food and healthy too.

★★★★★ 1 vote


1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
one whole chicken, cut into eight pieces, 2 1/2 to 3 pounds
2 tablespoons extra virgin olive oil
two coarsely chopped yellow onions
five garlic cloves, minced and divided
1/2 cup dry white wine
1 cup water
1 cup chicken broth
one can tomato paste, 6 ounces
1 tablespoon chopped fresh oregano
1/2 cup ricotta salata cheese, grated


1Mix cinnamon, salt and pepper in a bowl. Pat chicken dry with paper towels and rub with cinnamon seasoning.
2Heat olive oil in a deep skillet over high heat. Don't overcrowd chicken, or it will steam rather than Brown. Brown chicken in oil for 45 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides. Set aside. Lower heat to medium-high. Add onions and three minced garlic cloves, and stir, stirring constantly for about three minutes or till onions are soft and Golden Brown. add wine to pan, scraping up any browned bits with a spatula.
3When wine has evaporated, add water, broth, tomato paste, oregano, and remaining two garlic cloves. Return chicken to pan. Liquid should cover the chicken about three quarters of the way. Cover and simmer over low heat about one hour or until chicken is tender and cooked through. Add salt and pepper to taste. Serve chicken top with sauce and sprinkle with cheese. Remove skin before eating. Serves six.

About cinnamon stewed chicken

Course/Dish: Chicken