LOCATION: Recipes >> Poultry >> Cinnamon Tomato
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Cinnamon Tomato
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Cinnamon Tomato Chicken
6 skinless boneless chicken breast halves
6 skinless chicken thighs
olive oil
salt
14 1/2 oz peeled plum tomatoes
8 oz tomato sauce
1 tbsp cinnamon
1 tsp sugar
1 large red onion, thinly sliced
1/2 lb mushrooms, halved
1/2 cup 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 foil.
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
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