Yield: 4-6 servingsIngredients
1 whole chicken (2 1/2 - 3 lbs.) cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
1/4 cup extra-virgin olive oil
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large yellow onion, chopped
4 garlic cloves, peeled and minced
1/2 cup dry white wine
2 cups chicken stock
1 6-ounce can tomato paste
1 tablespoon dried Italian seasoning
1 cup orzo
1/4 cup grated Parmesan cheese
- Rinse and pat dry the chicken pieces.
- Heat the oil on medium-high in a large skillet (12-14 inches) with high sides.
- In a large bowl, mix the cinnamon, salt and pepper. Coat each chicken piece on both sides with the seasoning.
- Place the chicken pieces into the hot oil skin side down and brown for 4 to 5 minutes per side. Take the chicken out of the pan once seared.
- Into the same pan, add the onion and garlic. Saute for about 3 minutes, stirring constantly until the onions have softened and are a rich golden brown.
- Add the chicken back into the pan with the garlic and onions.
- Add the wine and deglaze the pan by scraping the brown bits off the bottom with a wooden spoon. Allow the wine to reduce and evaporate, about 5 minutes.
- Add the chicken stock, tomato paste and Italian seasoning. Mix to incorporate the tomato paste.
- Cover the pan and simmer over medium heat for 30-40 minutes until the chicken is tender and thoroughly cooked.
- In the meantime, bring a pot of salted water to a boil over high heat. Add the cup of orzo and cook for 6-8 minutes until al dente. Drain and set aside.
- Season the stew with salt and pepper to taste.
- Serve over cooked orzo and sprinkle with Parmesan cheese.