"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Greek Cinnamon Chicken Recipe

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This recipe for Greek Cinnamon Chicken, by , is from Our Friends & Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Schaich
Added: Monday, June 30, 2008


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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Calories: 392
Fat: 7 grms
Saturated Fat: 2 grms
Cholesterol: 94 mg
Sodium: 207 mg
Carbohydrate: 3 grms
Fiber: 3 grms
Protein: 30 grms




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