Something Old: Cinnamon White Wine Chicken

I feel as if I've been posting a lot of simple recipes and neglecting the fancier ones. Part of this is because Chase and I tend to get to the end of the week and just want something comforting. But that's no excuse for not giving you something a little fancier for your table.

This recipe holds many good memories for Chase and me. Safe to say it's our go-to romantic recipe, as you'll see in the story below.

Romantic nostalgia aside, it's also a recipe with great depth of flavor and a party-worthy wow factor. Next time you are cooking to impress, try this puppy!

Happy cooking!

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Cinnamon White Wine Chicken August 25, 2009

It's been awhile! Between helping the boyfriend pack and move away (not my favorite activity), school starting, and a trip up to see my sister, there's been very little cooking beyond basic pasta and sandwiches.

This is a recipe Chase and I have made before, on our first Valentine's Day in fact, so we decided to make it again as our last meal together before he moved away. Because that's a pretty romantic choice of recipe.

And you know we loved it if we made it twice! It's not as quick as some of the other recipes, but it's still easy and makes great leftovers. This is the perfect thing for a special dinner.

Oh, and did I mention? Leftover wine!

Ingredients

3 chicken breasts, cut into bite-sized pieces

2 tsp salt

1 tsp cinnamon

½ tsp pepper

1 cup chopped onion

3 garlic cloves (2 minced, 1 peeled and left whole)

¼ cup dry white wine

3 oz. tomato paste

2-3 cups spinach leaves, roughly torn

1 Tbsp olive oil

1 cup water

½ cup grated parmesan cheese (optional)

Brown rice, cooked according to package directions

Directions

1. Combine salt, pepper and cinnamon in a small mixing bowl. Toss the chicken pieces in the mixture until completely coated.

2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink. Remove the chicken from the skillet and set aside.

3. Add the onion and minced garlic to the skillet. Cook until onions are soft and beginning to brown.

4. Add the wine and scrape browned bits from the skillet. Let cook until wine is mostly evaporated.

5. Add water, tomato paste, whole garlic clove, and chicken to the pan. Reduce heat to low. Cover and simmer for 20-30 minutes.

6. While everything is simmering, prepare your brown rice.

7. After 20-30 minutes, add the spinach leaves and cook until wilted.

8. Serve the chicken over rice and top with grated cheese. Enjoy.

Chicken coated in cinnamon topping.

The cooked chicken takes a tomato bath.

All together now.

The extra spinach makes for a beautiful side salad.

Happy cooking!