Preparation time: 30 minutes
Cooking Time: 1 - 2 hours
Serves: 4
- 4 Tbs Mild Olive Oil, Divided into 2 x 2 Tbs
- 4 Tbs margarine or butter, divided into 2 x 2 Tbs
- 1 cup chopped onion
- 1 cup carrot discs
- 1 cup sliced celery
- 3/4 cup dry white wine
- 1 can diced tomatoes
- 1 small can tomato paste
- 2 Tbs coarse ground sea salt
- 1/2 Tsp ground white pepper
- 1/4 Tsp ground cloves
- 1/4 Tsp Chinese five spice powder (or Cinnamon as a substitute)
- Preheat your oven to 180 deg.
- Heat the oil and butter in your skillets, on medium heat for the vegetables and medium-high heat for the chicken.
- Sautee the Onions, Celery, and Carrots until the onions are soft, about 10 minutes. (Flip the chicken at this point.)
- Add the spices to the vegetables and stir them in.
- Add the tomatoes and the tomato paste.
- Use the wine to liquify the paste still stuck in the can and stir it all together.
- Cook the sauce for 5 minutes while the chicken finishes browning.
- Lay the chicken on the bottom of a baking pan, and spoon the sauce on top.
- Stir it all together.
- Cook (covered) for an hour and serve over spaghetti.
Sourced From: http://visualrecipes.com
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