Stefan B
TVWBB All-Star
Not a Q recipe, but thought i'd share as it's very tasty.
1 whole chicken (2 1/2 - 3lbs) cut into 8pcs
2 tsp kosher salt + additional for seasoning
1 tsp fresh ground black pepper
1 tsp ground cinnamon
2 tbs extra virgin olive oil
2 yellow onion, coarsely chopped
4 garlic cloves chopped
1/2 dry white wine
1 cup water
1 cup chicken stock
1 6oz can tomato paste
2 tbs fresh oregano
1/4 fresh parmesan
Fresh flat leaf parsley for garnish
Cooked orzo, for serving
Mix salt, pepper & cinnamon in a small bowl. Rub cut up chicken on all sides with cinnamon mixture.
Heat evoo in a large deep skillet over high heat. Brown chicken on all sides and set aside.
Lower to med heat and add onions & garlic to the drippings in the pan. Cook for 5mins till onions soften. Add wine and scrape the bottom of pan with a wooden spoon to deglaze the pan.
When wine has evaporated, add water, chicken broth & tomato paste. Stir to dissolve tomato paste. Add fresh oregano and chicken back to the pan. The liquid should come about half way up the chicken pieces. Cover pan and simmer on low for about 1 hour or until chicken is tender and completely cooked. If the sauce becomes too thick it can be thinned with some water. Season with s&p to taste.
Serve chicken over cooked orzo. Top with the red sauce & sprinkle with cheese. Garnish with fresh parsley.
Enjoy!
1 whole chicken (2 1/2 - 3lbs) cut into 8pcs
2 tsp kosher salt + additional for seasoning
1 tsp fresh ground black pepper
1 tsp ground cinnamon
2 tbs extra virgin olive oil
2 yellow onion, coarsely chopped
4 garlic cloves chopped
1/2 dry white wine
1 cup water
1 cup chicken stock
1 6oz can tomato paste
2 tbs fresh oregano
1/4 fresh parmesan
Fresh flat leaf parsley for garnish
Cooked orzo, for serving
Mix salt, pepper & cinnamon in a small bowl. Rub cut up chicken on all sides with cinnamon mixture.
Heat evoo in a large deep skillet over high heat. Brown chicken on all sides and set aside.
Lower to med heat and add onions & garlic to the drippings in the pan. Cook for 5mins till onions soften. Add wine and scrape the bottom of pan with a wooden spoon to deglaze the pan.
When wine has evaporated, add water, chicken broth & tomato paste. Stir to dissolve tomato paste. Add fresh oregano and chicken back to the pan. The liquid should come about half way up the chicken pieces. Cover pan and simmer on low for about 1 hour or until chicken is tender and completely cooked. If the sauce becomes too thick it can be thinned with some water. Season with s&p to taste.
Serve chicken over cooked orzo. Top with the red sauce & sprinkle with cheese. Garnish with fresh parsley.
Enjoy!