- 1 broiler-fryer chicken, cut into 8 pieces (1 chicken = about 3 1/2 lb)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 2 tablespoons extra virgin olive oil
- 2 cups chopped onion
- 2 tablespoons minced garlic, divided
- 1/2 cup dry white wine (such as Pinot Blanc or Chardonnay)
- 1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, undrained
- 1 tablespoon chopped fresh oregano
- 1 tablespoon Hunt's Tomato Paste
- 1/2 cup grated Mizithra, kasseri or Parmesan cheese, optional
How to Make It
Hands On: 25 minutes
Total: 1 hour 25 minutes
Pat chicken dry with paper towels. Discard wings, back and giblets or save for another use. Mix salt, pepper and cinnamon in small bowl; rub chicken pieces with salt mixture. Heat oil in 11-inch skillet with high sides over high heat until hot. Add chicken, skin side down. Cook 4 to 5 minutes on each side or until brown. (Cook chicken in 2 batches if pan is too small for chicken to brown properly.) Remove chicken from skillet and place on plate; keep warm.
Reduce heat to medium-high. Add onion and 1 tablespoon garlic. Cook 3 minutes or until onion is tender, stirring occasionally. Add wine and scrape bottom of skillet with wooden spoon to loosen any cooked-on brown bits. Continue cooking until wine has evaporated.
Add undrained tomatoes, remaining garlic and oregano to skillet; stir. Return chicken, skin side down, and juices to skillet. Cover; reduce heat to low. Cook slowly 25 to 30 minutes or until chicken is tender and no longer pink.
Remove chicken from skillet; keep warm. Stir tomato paste into sauce. Cook uncovered over medium heat 10 minutes or until sauce reduces by about half.
Serve chicken with sauce. Sprinkle each serving with cheese, if desired.