Braised Chicken with Tomato and Spices
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What you'll need
14 ounce can
Red Wine Vinegar
Pat chicken thighs dry. Season them with olive oil, salt, and pepper. Preheat oven to 325°.
Brown chicken thighs in a Dutch oven or equivalent pot. Work in batches if you need to.
Turn over chicken after about 5 minutes. Brown on opposite side for 5 minutes. Remove from pot.
Pour off any excess fat. Sauté onions until translucent. Scrape up brown bits in pot.
Add garlic, carrots, and celery. Cook for 5 more minutes.
Stir in vinegar, honey, and tomato paste. Cook for 5-7 minutes.
Add crushed tomatoes and cook for 5 minutes more.
Return chicken to pot. Add bay leaves and cinnamon. Pour in chicken broth to cover chicken. Stir.
Bring to a boil. Move to the oven and cook for 2 hours.
Serve over your favorite rice, potatoes, or pasta.
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