Tuesday, September 25, 2007

Chicken Thighs With Olives, Tomato, Cinnamon and Wine

Originally, I think was called "Spanish Olive Chicken", but I found the recipe so long ago I can't remember. The name is misleading anyway-do they mean Spanish Olives? Or Spanish chicken with olives? See the quandary?
There are likely a ton of recipes for Spanish chicken out there. This one uses cinnamon, white wine and tomatoes along with the olives. I made it with four large chicken thighs, but you could easily use a cut-up fryer, or breasts-really any pieces you prefer. I ended up using Chardonnay for the white wine (I didn't want to open a new bottle of wine) which worked well against the tomato-you may prefer something less dry.
You Will Need:
4-6 large chicken thighs
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon pepper
3 large tomatoes, skins removed and seeded-cut in wedges
1/4 cup green olives, sliced
1/4 cup black olives (I used oil cured)
3/4 cup white wine
3 tablespoons tomato paste
In a deep frying pan, heat olive oil to medium heat and brown the chicken on all sides-about 15 minutes. Drain oil. Combine salt, cinnamon and pepper. Sprinkle the chicken pieces on both sides. Add tomatoes and olives. Pour wine over everything. Cover and simmer on low heat for about 40 minutes or until done.
Remove chicken to a plate. Stir in the tomato paste and boil over high heat to burn off the liquid-about a minute. Pour over chicken.

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