- 1 cup of olive oil
- 1 medium-large sweet onion, finely chopped
- 2 cups of chopped tomatoes (preferably fresh)
- sea salt
- 1/2 tbsp cinnamon
- 1 tablespoon of tomato paste
- 1/2 cup of dry red wine (optional)
- 2-3 bay leaves
- 2 cloves garlic
- 1 chicken (includes legs and thighs with bones and breasts, about 3-5lbs; bones provide more flavor when cooking)
~For the Sauce~
1. Peel and chop the onion and garlic.
2. Pour about half of the olive oil into a large frying pan on medium heat. Add the onion and garlic and sauté over medium heat, stirring often until onions become translucent.
3. Add the tomatoes, cinnamon, and bay leaves and stir (and wine if you choose to). Simmer on medium to medium-low heat for 10 minutes, stirring often. If sauce becomes too thick or begins to stick, pour in a few tablespoons of water.
~For the Chicken~
1. While tomato sauce mixture is cooking, pour the other half of the olive oil into a large frying pan on medium heat. Sprinkle salt, pepper, and oregano (optional) on both sides of the chicken breasts and pan fry. Turn over twice. Chicken should be browned on both sides, but may not be completely cooked in the center – about 10 minutes.
2. After pan frying the chicken, remove pan from heat. Place the pieces of chicken in the pan with tomato sauce. Stir to coat chicken breasts in tomato sauce. Cover and cook over low heat for 10 minutes. Taste and salt as needed.
This preparation should only take about 30-40 minutes! I like it because I find myself too often eating the same types of meat from the grill. It is nice to do something inside the kitchen during the summer, but that doesn't use the oven. Try it and let me know how it goes!