Chicken Stewed in Wine, Garlic, & Cinnamon
Cook time
Total time
Serves: 3
  • 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
  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
Recipe by The Crepes of Wrath at