1 Tbs olive oil
2 onions, chopped (about 3/4 cup)
4 garlic cloves, minced
Six 4-oz. skinless, boneless chicken thighs
One 14-oz can diced tomatoes
3/4 cup dry white wine (reserve 1/2 cup)
2 bay leaves
1 cinnamon stick
1/2 tsp ground cinnamon
1/2 tsp coarsly ground black pepper
1/4 tsp salt
2 Tbs. cornstarch
In a large nonstick skillet, heat the oil. add the oinions and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the chicken, tomatoes, 1/4 cup wine, bay leaves, cinnamon stick, ground cinnamon, pepper and salt; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked through, about 30 minutes.
Discard the bay leaves and the cinnamon stick. Remove the chicken thighs to a plate and keep warm.
Turn up heat. Pour 1/2 cup white wine into measuring cup and stir in the 2 Tbs. cornstarch. Pour the wine/cornstartch mixture into the sauce in the skillet. Stir until thickened, reduce heat to Low.
Add the chicken thighs back to the skillet and smother with the thickened sauce.
Serve over couscous, other pasta noodles or rice.