Chicken Stewed in Wine, Garlic, & Cinnamon

When I saw this recipe on A Good Appetite, I was a bit skeptical. I wasn’t sure that garlic and cinnamon would make for a good combination. I did have a bottle of white wine and some chicken breasts, though, so I figured I would give it a go. Turns out, it was delicious! The cinnamon adds a nice, sweet flavor to the garlic and brings the dish to a whole new level. I also love anything that’s cooked in wine, it always tastes so flavorful. The end result is a bit like a chunky pasta sauce. I piled it on top of some whole wheat egg noodles and threw some Parmesan cheese on top of that (I actually liked it better without the cheese). I also liked that this recipe had spinach, because sometimes it’s so hard to get vegetables into meals! As always, you’ll find the recipe after the jump!


Chicken Stewed in Wine, Garlic, & Cinnamon
The ingredients you’ll need.

Chicken Stewed in Wine, Garlic, & Cinnamon
Mix together the cinnamon, salt, and black pepper. Rub it into the chicken pieces.

Chicken Stewed in Wine, Garlic, & Cinnamon
Add the chicken to the pan and cook until no longer pink.

Chicken Stewed in Wine, Garlic, & Cinnamon
When cooked, remove to a plate or bowl and set aside.

Chicken Stewed in Wine, Garlic, & Cinnamon
Add the garlic and onion to the skillet and cook until the onions are just starting to brown.

Chicken Stewed in Wine, Garlic, & Cinnamon
Add the white wine and scrape up any browned bits at the bottom of the pan.

Chicken Stewed in Wine, Garlic, & Cinnamon
When the wine has evaporated, add the water, tomato paste, whole garlic clove, and chicken to the pan.

Chicken Stewed in Wine, Garlic, & Cinnamon
Cover and simmer for 20-30 minutes and cook your noodles while you wait.

Chicken Stewed in Wine, Garlic, & Cinnamon
When finished simmering, add your spinach and cook until wilted.

Chicken Stewed in Wine, Garlic, & Cinnamon
Serve over your whole wheat egg noodles and enjoy!

5.0 from 1 reviews
Chicken Stewed in Wine, Garlic, & Cinnamon
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon pepper
  • 3 garlic cloves (2 minced and 1 peeled and left whole)
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • ¼ cup dry white wine (you can substitute chicken broth if you didn't have wine)
  • 1 cup water
  • 3 oz. tomato paste
  • 2-3 cups spinach leaves, roughly torn
  • ½ cup grated Romano/Parmesan/etc. cheese
  • 1 package whole wheat egg noodles
Instructions
  1. Mix the salt, cinnamon, and pepper together. Rub the mixture on the cut up chicken pieces to completely coat them.
  2. Heat the oil olive in a large, skillet with a lid over medium-high heat. Add the chicken and cook until it is no longer pink. Remove the chicken from the skillet andset aside.
  3. Add the onion and minced garlic to the skillet. Cook until the onions are soft and beginning to brown. Add the wine and scrape any browned bits from the bottom of the skillet. Let the wine cook until it is evaporated.
  4. Add the water, tomato paste, whole garlic clove, and chicken to the pan. Reduce the heat to low, cover and let simmer for about 20-30 minutes, until the chicken is tender. Cook your noodles while you wait.
  5. Add salt and pepper if needed (I didn't add any). Mix in the spinach leaves and cook until wilted. Serve over egg noodles and top with grated cheese if desired. Serves 3.
Adapted From

Chicken Stewed in Wine, Garlic, & Cinnamon

 

37 Responses

  1. sizzlesays says:

    That sounds so good- am totally bookmarking this to make it. :-)

  2. ingrid says:

    Sounds interesting! I’ll take your word that the cinnamon adds that extra something. I have all the ingredients on hand, I’ll give it a try sometime this week.
    Btw, I made your cookies but didn’t take any photos. :-( We had to get up at 5:30am to be at the fields by 8am. They were VERY good. Thx!
    ~ingrid

  3. Courtney says:

    Once again, looks yum. I’m going to have to steal this recipe.

  4. Pearl says:

    garlic and cinnamon? wowww :)

  5. kat says:

    This was a good one. I might have to make it again.

  6. irishsof says:

    Holy crap this looks good. Definitely going to try this one soon.

  7. This looks amazing! YUM! I think I might try this this week.

  8. Cas says:

    I love the flavor that cinnamon gives chicken and pork! This sounds great and easy… I’ll have to give it a try. Thanks for sharing! I have a great slow cooker recipe using for moroccan chicken which uses cinnamon.. I may post that soon. :)

  9. Rindy R says:

    I LOVE cinnamon – and this sounds like the perfect flavor combo! Thanks for finding and sharing!

  10. This caught my eye – looks great! I can’t wait to try it out.

  11. Mrs Ergül says:

    Wow, this looks too good for me! Bookmarked! Thanks for sharing!

  12. This looks like it would be easy enough for me to handle. (And that is saying something!)
    Bookmarked!

  13. Rhonda says:

    I think you are in AZ if memory serves me right, you should head to Penzey’s spices in Scottsdale, they have some amazing cinnamon…and amazing everything else too.

  14. Jessie says:

    Oh yum! I’ll bet this tastes just amazing! :D
    +Jessie
    a.k.a. The Hungry Mouse

  15. Audun says:

    Oh dear, thanks to a drunken translation error i made this with cardamom instead of cinnamon. Tasted great though

  16. Amy says:

    I’ve been looking all day for what to make for Valentine’s Day and this is it! Thanks!

  17. Kevin says:

    That chicken looks tasty!

  18. irishsof says:

    Sydney, I finally tried this and it was incredible! I only had half an onion available, but it was delish nonetheless.

  19. [...] it. My neighbor is making some gumbo for us on Sunday and I am stoked about that. Of course this, Chicken Stewed in Wine looks good and simple, too. I bet that I could talk P through [...]

  20. sharon says:

    I thought I had picked out our dish for tomorrow’s dinner, but this one looks oh-so-tempting!!

  21. Kiki says:

    Thank you for sharing this wonderful dish.I’ve stumbled on your site and this recipe is just great for a Valentine’s dinner.
    Perfect for our Valentine’s Day dinner with my hubby. We went out to eat at a fancy restaurant last night and we’ve decided to stay at home for the Valentine’s day to escape the traffic–and glad to say this dish really caught my attention and thought it was worth a try.
    It came out perfectly well and we’ve both enjoyed it….of course paired with a glass of white wine and some love.
    thank you,more power to your wonderful website.

  22. [...] Cinnamon Chicken: OMG amazing.  I modified this one a little by accident because I forgot to put in the chicken broth (no alcohol here).  Whoops.  Still turned out ridiculously good though, it’s definitely a new favourite. [...]

  23. Mrs Ergül says:

    I really liked the brownish tint the way yours turned out. Because of the tomato paste I used, mine is rather red. I prefer yours! It turned out great, thanks for sharing!

  24. bayu says:

    wow complete recipe i very help thanks

  25. Karl says:

    Surprisingly, garlic and cinnamon can go well together.
    Magic Chicken
    This is a recipe I adapted from a recipe from June Moffatt. She published it in APA-L, a many-to-many fan publication associated with the Los Angeles Science Fantasy Society.
    2 lb chicken parts – more or less
    1 qt orange juice
    1 tbsp cinnamon
    1 tbsp ginger
    ½ tsp cloves
    ½ tsp allspice
    ¼ tsp nutmeg
    1 – 3 garlic cloves
    Mix spices (except garlic) together and blend well. Rub in to chicken pieces.
    Arrange chicken pieces in microwaveable casserole and pour in orange juice to cover.
    Mince garlic and add to juice, add any remaining spice mixture.
    Microwave 30 minutes at 70% power, turning pieces over halfway through to ensure even
    heating.
    People watching fat can pull the skin off the chicken (or use skinless pieces in the first
    place); people eating fat can leave it on.
    I like to take the cooked pieces and pop them under a broiler for a couple of minutes on each side to brown them and crisp them up a bit.
    The orange juice can be re-used for up to two subsequent batches, though it is kind of
    ruined for serving at breakfast time.

  26. melissa says:

    i just made this and it was delicious and my family loved it!
    thank you!

  27. pumpkincooks says:

    Just made this recipe for my family… phenomenal! They absolutely loved it (as did I). It had somewhat more of a kick than I was expecting but in a good way! Thank you for sharing :)

  28. [...] stewed in wine, garlic, and cinnamon 25 03 2011 I found this recipe on one of my favorite blogs, Crepes of Wrath.  It was a recipe pulled from A Good Appetite. [...]

  29. Cecilia says:

    I did this last night! it was delish!

  30. Eva says:

    This recipe is delish!! Thank you so much for sharing!! My husband loved this! Everything was perfect about this dish!

  31. Ingrid says:

    Thanks!!! This will be my lunch tomorrow!

  32. Daniel Johnson says:

    I’m making this tonight. Glad you posted it. :-)

  33. thecrepesofwrath says:

    I work in Scottsdale, so I’ll definitely have to go over there! Thank you Rhonda :)

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