Chicken Braised With Cinnamon And Cloves

Directions

1. *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pcs.
2. Arrange the chicken parts in a glass or possibly 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/fry till 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 pcs, and cover.
3. Simmer over the lowest possible heat for 1-1/2 hrs, or possibly till the chicken is tender and the sauce thick. Or possibly, transfer to a medium slow oven (325 F)
4. to complete the cooking. Season with salt and pepper. Serve hot over cooked grain or possibly mashed potatoes with green raw or possibly cooked vegetables and chilled wine. Garnish with parsley or possibly watercress.