Nutritional Facts:
- Calories 336
- Fat 15g (sat 4g, mono 6g, poly 2g)
- Cholesterol 98mg
- Protein 35g
- Carbohydrate 11g
- Sugars 5g
- Fiber 2g
- Iron 3mg, Sodium 796mg, Calcium 94mg
Prep: 20 minutes, cooking time: 1 hour, 15 minutes Makes 6 servings
Ingredients:
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (2 1/2- to 3-pound) whole chicken, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 2 coarsely chopped yellow onions
- 5 garlic cloves, minced and divided
- 1/2 cup dry white wine
- 1 cup water
- 1 cup chicken broth
- 1 (6-ounce) can tomato paste
- 1 tablespoon chopped fresh oregano
- 1/2 cup ricotta salata cheese, grated
Instructions:
- Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning.
- 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.
- 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.
- 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 three-fourths 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.
- Serve chicken topped with sauce and sprinkled with cheese. Remove skin before eating. (Serving size: about 1 piece of chicken with sauce)
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