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1 whole chicken, chopped into 8 pieces
1 medium to large yellow onion, chopped
4 cloves garlic, chopped
2 small cans whole peeled Italian tomatoes
½ cup chicken broth
1 cinnamon stick
ground cinnamon
sea salt
freshly ground pepper
olive oil
Myzithra, Kasseri or Romano cheese, grated
parsley to garnish
1.Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. Coat large pot with olive oil and place over high heat. When oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. Remove chicken pieces from pan and set aside.
2.Lower heat to medium-high and add onions. Stir for a minute until soft, then add garlic. Let cook for another minute until translucent. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. Add chicken pieces back into the pot, submerging into the liquid. Simmer for about 2 hours, until chicken is falling off the bone.
3.Garnish with grated cheese and parsley and serve over pasta and/or with crusty bread
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1st Keep
 galiagc
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