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Braised Chicken in Tomato Sauce
1/4 c Olive oil
3 lb Chicken, cut into 8 pieces
3 c Red onion, chopped
6 Whole allspice
1 Cinnamon stick
1 ts Cumin
1 ts Paprika
1/2 ts Nutmeg
1/2 ts Cloves
pn Cayenne pepper
28 oz Italian tomatoes, drained, juices reserved, chopped
1 c Water
2 tb Red wine vinegar
2 tb Tomato paste
12 oz Thick tubular pasta OR spaghetti
Parmesan cheese, freshly grated
Heat oil in a large Dutch oven over med-high heat. Add chicken pieces in batches and cook until brown on all sides, about 8 minute per batch. Place chicken on platter. Add onions to Dutch oven, saute until tender, about 5 minutes. Add spices, stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven; cover and simmer over med-low heat until chicken is tender, about 35 minutes.
Transfer chicken to platter and tent with aluminum foil. Add 2 Tbsp vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt & pepper and more vinegar if desired. Remove from heat, cover to keep warm.
Cook pasta in a large pot of boiling salted watert until al dente, drain. Transfer pasta to platter, top with chicken, sauce and cheese.
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