A New Year . . . A New Recipe

We discovered a new family favorite tonight, so I thought I'd share it in case someone else just might like to try it. Health magazine's guest chef this month was Cat Cora, and apparently this is one of her family's favorites, too. Bon appetit, mes amis!

Cinnamon-Stewed Chicken
1 t. ground cinnamon
2 t. kosher salt
1 t. black pepper
1 (2 1/2 - 3 lb.) whole chicken, cut into 8 pieces*
2 T. extra-virgin olive oil
2 coarsely chopped yellow onions
5 garlic cloves, minced and divided
1/2 c. dry white wine
1 c. water
1 c. chicken broth
1 (6 oz.) can tomato paste
1 T. chopped fresh oregano**
1/2 c. ricotta salata cheese, grated

1. Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning.
2. Heat 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 about 4 - 5 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides; set aside.
3. Lower heat to medium-high. Add onions and 3 minced garlic cloves, and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown. Add wine to pan, scraping up any browned bits with a spatula.
4. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves. Return chicken to pan. (Liquid should cover the chicken about 3/4's of the way.)Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add salt and pepper, to taste.
5. Serve chicken topped with sauce and sprinkled with cheese.

If you want all of the caloric/fat-content, etc. look in the magazine.
*I used split breasts instead of the whole chicken.
**If you grow oregano, freeze it. I pulled some out tonight to use in this recipe. The color wasn't as nice as when I first cut it; however, it was chopped and cooked into the sauce, so it didn't matter. The taste was still as great as having it freshly-cut!