Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant. Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste.Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium.Add the vinegar to the pan and scrape up all the bits from the bottom of the pan. Remove the pieces to a plate or bowl as they’re browned. Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side.
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