Greek Stewed Chicken
Recipe developed in partnership with Woody from KIX 104
4 tablespoons olive oil
4 Tyson® Whole Chicken Leg quarters, or 1 Tyson® Whole Chicken cut up
3 tablespoons Weber® Steak and Chop Seasoning
1 tablespoon Tone’s® Ground Cinnamon
1 big yellow onion or 2 medium yellow onions diced
6 cloves of garlic chopped and 2 cloves whole
2 cups dry white wine whatever your favorite is
1 can tomato paste
2 cups water
Pinch Tone’s® Salt
1 package orzo pasta
hand full of fresh oregano, chopped
Shredded Parmasean Cheese
•In a small bowl, mix the Weber® Steak and Chop Seasoning and Tone’s® Ground Cinnamon together to create a rub.
•Slather rub on chicken pieces.
•Heat a large skillet on medium high heat. When hot, add oil and place Tyson® chicken in skillet, skin side down. Brown for 2-4 minutes per side. (Don’t crowd the skillet.)
•Remove chicken and set aside. Reduce heat to medium and add onion; cook for 2 minutes stirring constantly then add chopped garlic. Continue to cook and stir for another 2 minutes.
•Ad white wine to deglaze the skillet, using a spatula to scrape up all the stuff that has stuck to the bottom of the skillet. Let wine reduce by half.
•Add water and tomato paste to the skillet and bring to a boil.
•Place chicken back in skillet and reduce heat to medium low or low and simmer for about 1 hour.
•While chicken simmers, make pasta by bringing a pot of water to a boil. Add Tone’s® Salt and oil and cook the orzo pasta until al dente. Drain and add a splash of olive oil.
•When chicken is ready, add about half of the oregano to the skillet and remove from heat.
•Plate pasta and add some of the sauce from the skillet, followed by shredded Parmesan cheese and a piece of chicken. Garnish with more oregano to taste and serve.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.
Read more: http://www.kix104.com/onair/the-grill-jockey-54219/greek-stewed-chicken-12359356/