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Cinnamon Tomato Chicken

6 skinless boneless chicken breast halves
6 skinless chicken thighs
olive oil
14 1/2 oz peeled plum tomatoes
8 oz tomato sauce
1 tbsp cinnamon
1 tsp sugar
1 red onion, thinly sliced
1/2 lb mushrooms, halved
1/2 c parsley

Preheat the oven to 350F.

Wipe chicken pieces with a damp cloth; pat dry. Heat a little olive
oil in a large, heavy skillet. When almost smoking, add chicken,
season with salt, and saute until browned on both sides, turning
from time to time. Transfer chicken to a large, shallow baking
pan. Combine tomatoes, tomato sauce, cinnamon and sugar in a
processor; process briefly to mix. Pour over chicken.

Using the chicken drippings and any oil that is left in the pan
saute onion in it for 2 min. Add mushrooms; saute until they are
slightly softened. Spoon over chicken. Cover pan tightly with

Bake for 1 1/2 hrs, or until chicken is very tender (it should be
falling off the bone). Serve garnished with parsley. Serves 6

For the crockpot:

Follow all instructions above, except put the chicken in the crockpot
instead of the oven; add the tomato mixture and the onion mushroom
mixture, cover the crockpot and cook it on low for 4 to 5 hours.
(The onion and mushrooms could be added without first being sauteed,
but the few minutes saved would not be worth the loss of flavor.)

Serve this with rice, a really nice salad of mixed greens (I like
mixed greens, thinly sliced red onion rings, a thinly sliced, peeled
orange, and a light garlic vinaigrette), and hot rolls.


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