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  Recipe Home » Poultry » CHICKEN BRAISED WITH CINNAMON AND CLOVES
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  CHICKEN BRAISED WITH CINNAMON AND CLOVES
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 193
Ingredients:
1 frying or roasting chicken, about 2-1/2 lb. and be cut into serving pieces
1/4 C. water to mix with tomato paste
1 lemon (juice only)
1 large stick cinnamon
4 Tbls. sweet butter and oil; mixed
3 whole cloves
1/2 C. dry white wine (optional)
salt and freshly ground pepper
1-1/2 lb. peeled; chopped tomatoes
fresh parsley or watercress
1 Tbls. tomato paste mixed with water
Instructions:
Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the 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 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 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven at 325 to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress.
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