🟡
Medium
Ingredients
- 1.5 kg chicken or rooster, cut into pieces
- 3 tablespoons olive oil
- 400 g pearl onions, peeled
- 4 cloves garlic, minced
- 400 ml red wine
- 800 g canned tomatoes, crushed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 6 whole cloves
- salt and pepper to taste
- 500 g pasta or rice for serving
Instructions
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1Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
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2Brown the chicken pieces on all sides, working in batches if necessary. Remove and set aside.
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3In the same pot, sauté the pearl onions until golden, about 5 minutes. Add minced garlic and cook for 1 minute.
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4Deglaze the pot with red wine, scraping up any browned bits from the bottom.
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5Return the chicken to the pot and add crushed tomatoes, bay leaves, oregano, cinnamon stick, and cloves.
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6Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the chicken is very tender.
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7Season with salt and pepper to taste.
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8Serve hot over cooked pasta or rice, spooning the rich sauce over the top.