duane@cg-atla.uucp (Andrew Duane) (01/22/88)
CHICKEN-CINN-1(M) USENET Cookbook CHICKEN-CINN-1(M)
CINNAMON CHICKEN
CHICKEN-CINN-1 - Chicken with tomatoes and cinnamon
INGREDIENTS (Serves 6-8)
5 lbs chicken, cut up (1 large chicken or 2 small chick-
ens)
2 onions diced
5 garlic cloves
1/4 lb butter
1/2 cup vermouth or sherry
2 oz brandy
1/4 tsp cinnamon
1 tsp cayenne pepper
1 tsp tomato paste
1/2 lb ripe tomatoes, diced
PROCEDURE
(1) In a large casserole, saut' onions and garlic over
medium heat in butter until onions are soft.
(2) Brown chicken pieces in the butter and remove from
pot as they are done.
(3) When all chicken pieces are browned, turn up heat,
add vermouth and brandy to pot and stir until bub-
bling.
(4) Turn heat down to low, add cinnamon, tomato paste,
and pepper, and stir until mixed.
(5) Add chicken back to pot, and add tomatoes. Cook
over very low heat for at least 2 hours, until
chicken is tender.
NOTES
Vary the seasonings to taste by leaving out the garlic or
doubling it, or by increasing or decreasing the amount of
cayenne pepper. You can use crushed red pepper flakes in
place of the cayenne.
RATING
Difficulty: easy. Time: 15 minutes preparation, 2 hours
simmering. Precision: no need to measure, except the cay-
enne pepper.
CONTRIBUTOR
Andrew L. Duane
Compugraphic Corp., Wilmington, Massachusetts, USA
{decvax,ulowell,ima,ism780c}!cg-atla!duane