Chicken Braised with Cinnamon and Cloves
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INGREDIENTS 1 broiler-fryer chicken
1 lemon, juice
½ cup dry white wine
1-½ pounds tomatoes, peeled, seeded, and chopped
1 tablespoon tomato paste
¼ cup water
1 stick cinnamon
3 whole cloves
Salt and pepper
ParsleyNOTE - Chicken should be about 2-½ pounds and be cut into serving pieces.
Arrange the chicken pieces in a glass or earthenware bowl and rub all over with the juice of the lemon. Allow to stand while heating butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; sauté until a light chestnut in color.
Heat the wine in a small pan, pour over the chicken, shake the pan and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover.
Simmer over the lowest possible heat for 1-½ hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 degrees) to complete the cooking. Season with salt and pepper.
Serve warm over cooked rice or with mashed potatoes and green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress.
Serves 5