Greek Braised Chicken with Tomatoes and Cinnamon

• 份量: 4 servings

配料

1 teaspoon ground cinnamon

½ teaspoon ground allspice

Kosher salt and ground black pepper

3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry

1 tablespoon extra-virgin olive oil

1 medium red onion, thinly sliced

4 medium garlic cloves, thinly sliced

2 tablespoons tomato paste

½ cup dry white wine

8 ounces plum tomatoes, cored and chopped

½ cup lightly packed fresh mint, chopped

步骤

In a small bowl, stir together the cinnamon, allspice, 2 teaspoons salt and 1 teaspoon pepper. Use the mixture to season the chicken all over, gently rubbing it in.

In a large Dutch oven over medium, heat the oil until shimmering. Place the chicken skin side down and cook without stirring until well browned and the pieces release easily from the pan, 10 to 12 minutes. Transfer the chicken skin side up to a plate and set aside. Pour off and discard all but 1 tablespoon of fat from the pot.

Set the pot over medium and add the onion, garlic and tomato paste. Cook, stirring occasionally, until the mixture is lightly browned, about 2 minutes. Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 1 minute. Stir in the tomatoes and bring to a simmer. Return the chicken to the pot, placing the pieces skin side up, then add the accumulated juices. Cover, reduce to medium-low and cook until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.

Transfer the chicken to a serving platter. Taste the sauce and season with salt and pepper, then spoon it over the chicken. Sprinkle with the mint.