Chicken in wine sauce with pasta

By therman

Sue Schaffert

Ingredients

• 3 lbs. assorted chicken parts
• 2 tbsp. canola oil
• 4 tbsps. butter or margarine
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 1 lb. can Italian tomatoes, undrained
• 1 6 oz. can tomato paste
• 3/4 cup dry white wine
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 whole cloves
• 1/4 tsp. ground cinnamon
• 1 package pasta of choice (I like the corkscrew kind), cooked al dente

Preparation

Step 1

Preheat oven to 350 degrees. Rinse chicken and dry with paper towels. Combine oil and butter in a Dutch oven and brown all chicken pieces. Set aside. In same oil, sauté' onions, celery, and carrots until tender. Stir in tomatoes, tomato paste, wine, salt, pepper, cloves, and cinnamon. Heat until bubbly, stirring until well blended. Remove from heat. Return chicken to tomato mixture and cover. Bake 1 1/2 hours, stirring occasionally. To serve, spoon pasta in deep serving dish, arrange chicken on top, and pour sauce over all.