Cinnamon Chicken Stew

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs
• Kosher salt
• 1 tsp cinnamon
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 garlic cloves minced
• 1 tsp sugar
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 (15 oz) can crushed tomatoes
• 1/2 cup chicken stock
• Chopped parsley for garnish
• Cooked pasta or rice for serving

Optional additions:

• 1/4 cup chopped mushrooms
• 1/4 cup chopped green peas
• 1 tablespoon balsamic vinegar

Instructions:

1. Prepare chicken: Remove chicken thighs from their package and pat dry with paper towels. Sprinkle with 1/2 tsp of kosher salt and let sit for 10 minutes.
2. Brown chicken: Rub chicken thighs with cinnamon. Heat olive oil in a large, lidded pot over medium heat. When shimmering, add chicken thighs and cook for 3-4 minutes on each side, until browned. Transfer to a plate.
3. Sauté vegetables: Add onions to the pot and sauté over medium heat for 4-6 minutes, until translucent. Add garlic, sugar, oregano, and cloves. Cook for another 3-4 minutes, until fragrant.
4. Deglaze pan: Add red wine to deglaze the pan, scraping up any caramelized bits on the bottom. Turn up the heat and let the alcohol cook off.
5. Add sauce ingredients: Add crushed tomatoes, chicken stock, and salt to taste. Bring to a boil. Nestle in the chicken thighs and reduce heat to low.
6. Simmer: Simmer, uncovered, for 25-30 minutes, or until chicken is fall-apart tender.
7. Optional additions: Stir in chopped mushrooms and green peas for added vegetables. Add balsamic vinegar for a tangy flavor.
8. Serve: Serve over cooked pasta or rice with a garnish of chopped parsley.

Enjoy your delicious Chicken Marsala!