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Chicken and Pasta Corniche

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Ingredients Edit

Directions Edit

  1. Heat the olive oil in a Dutch oven or large pot and brown the Chicken in batches, over medium-high heat for 3–4 minutes per side. Remove the Chicken and set aside.
  2. Add the onions and garlic and saute', stirring occasionally or until softened.
  3. Add 1 2/3 c. water, tomatoes, wine, vinegar, cloves, bay leaves, paprika and cinnamon and bring to a boil. Add Chicken, cover and simmer until the Chicken is tender and the juices run clear, about 45 minutes.
  4. Remove the Chicken and keep warm. Remove the bay leaves and cloves from the sauce and discard. Skim the fat from the sauce and set sauce aside.
  5. Cook the Pasta in a large pot of boiling water according to package directions. Drain and stir into the sauce and heat through. Adjust seasonings if necessary. Serve Pasta with grated Parmesan and with the Chicken.

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