Chicken Braised With Cinnamon And Cloves

And now, brethren, what have we to do for the time to come, but to deny our lazy flesh, and rouse up ourselves to the work before us. The harvest is great, the laborers are few; the loiterers and hinderers are many, the souls of men are precious, the misery of sinners is great, and the everlasting misery to which they are near is greater, the joys of heaven are inconceivable, the comfort of a faithful minister is not small, the joy of extensive success will be a full reward. To be fellow-workers with God and his Spirit is no little honor; to subserve the blood-shedding of Christ for men’s salvation is not a light thing. To lead on the armies of Christ through the thickest of the enemy; to guide them safely through a dangerous wilderness; to steer the vessels through such storms and rocks and sands and shelves, and bring it safe to the harbor of rest, requires no small skill and diligence.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	5	Servings

INGREDIENTS

1		Frying or roasting chicken*
1		Lemon, juice only
4	T	Sweet butter & oil, mixed
1/2	c	Dry white wine, optional
1 1/2	lb	Peeled, chopped tomatoes
1	T	Tomato paste, mixed w/ water
1/4	c	Water to mix w tomato
		paste
1		Large stick cinnamon
3		Whole cloves
		Salt & freshly ground pepper
		Fresh parsley or watercress

INSTRUCTIONS

Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.  Arrange the chicken parts in a glass or earthenware bowl and
rub all  over with lemon juice.  Allow to stand while heating the
butter and  oil in a heavy braising pot. Slip the chicken into the fat
and cook  over medium heat, turning with tongs to avoid pricking the
flesh;  saute until light chestnut in color.  Heat the wine in a small
pan,  pour over the chicken, shake the pan, and continue cooking over
low  heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover. Simmer over the lowest  possible
heat for 1-1/2 hours, or until the chicken is tender and the  sauce
thick.  Or, transfer to a medium slow oven (325 F) to complete  the
cooking. Season with salt and pepper. Serve warm over cooked  grain or
mashed potatoes with green raw or cooked vegetables and  chilled wine.
Garnish with parsley or watercress.  From: "The Food of Greece" by
Vilma Liacouras Chantiles. Avenel  Books, New York.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 75 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 465.5mg Potassium: 635.3mg Carbohydrates: 13.8g Fiber: 3.1g Sugar: 7.9g Protein: 2.6g