Greek Cinnamon Chicken

Cinnamon chicken with a tomato wine garlic sauce over a bed of broad and fine noodles.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1 (2 1/2lb)  chicken, cut in 8 pieces
•  salt
•  pepper
• 3  tablespoons butter
• 2  medium red onions, peeled and sliced
• 1  cup  chicken stock
• 1⁄2 teaspoon cinnamon (to taste) or 1  teaspoon ground cinnamon (to taste)

• FOR THE SAUCE

• 2  garlic cloves, peeled and mashed with salt
• 8  small tomatoes, skinned and seeded and cut in slices
• 2  cups dry white wine
• 1  tablespoon tomato paste
• 4  celery ribs, thinly sliced
• 2  tablespoons  chopped parsley
• 1⁄2 lb  broad egg noodle
• 1⁄2 lb  fine noodles
• 2  tablespoons  grated cheese (parmesan or any other cheese you may like)

Directions

1. Season the chicken pieces with salt and pepper. Heat the butter in a large frying pan and brown the chicken on all sides. Add the onions and stock; simmer 45 minutes. Sprinkle with cinnamon.
2. Bring the garlic, wine, and tomatoes to a boil in a saucepan; stir in the tomato paste and celery. Season with salt and pepper and boil 15 minutes; Add the parsley.
3. Boil the noodles in salt water in another saucepan for 10 minutes OR until they are done, rinse with cold water, and drain.
4. To serve, mix the noodles with half of the cheese and place on a serving dish. Arrange the chicken on the bed of noodles. Pour the sauce on top of the chicken and sprinkle with the remaining cheese. 4 to 6 servings.
5. Classic Cuisine.