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Braised Chicken in Aromatic Tomato Sauce
1/4 c Olive oil
1 Chicken; cut into 8 pieces (3-pound)
3 c Chopped red onions
6 Whole allspice
1 Cinnamon stick
1 ts Ground cumin
1 ts Paprika
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1 pn Cayenne pepper
1 cn Whole Italian-style tomatoes; drained, juices reserved, tomatoes chopped (28-ounce)
1 c Water
2 tb Red wine vinegar; (or more)
2 tb Tomato paste
1 Pinches sugar
12 oz Perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese
Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes 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; simmer over medium-low heat until chicken is very tender, about 35 minutes.
Transfer chicken to platter. Tent with foil. Add 2 tablespoons 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 large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.