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Ranch Style Cinnamon Chicken




Source of Recipe


Robert Del Grande, Rio Ranch Restaurant, Houston


Recipe Introduction


Servings: 4



List of Ingredients




1 whole chicken
salt and pepper to taste
1 teaspoon chili powder
1 tablespoon cinnamon (approximately)
3 tablespoons olive oil (approximately)
1 whole white onions, quartered
2 whole plum tomatoes, quartered
1 head garlic, peeled
1 cup shiitake mushrooms, sliced
2 cups chicken stock


Recipe



Split whole chicken along backbone. Lie bird flat, skin side up on
cutting surface. It may be necessary to crack breast bone. Tuck wing
tips under chicken. With sharp knife, poke one small hole in flap of
skin on each side of the tail. Tuck leg ends through these holes. Rub
chicken with first four ingredients.

In an oven safe deep skillet, add onions, tomatoes, garlic and
mushrooms. Drizzle with olive oil. Place chicken on top of veggies.

Roast at 325 degrees for 1 hour uncovered. Remove from oven. Place
chicken on cutting surface and cut into 4 serving pieces.

Place skillet over medium-high heat and deglaze the pan with chicken
stock. Blend pan contents in a blender and return to skillet. Simmer
until desired consistency. Season to taste with salt and pepper.

Serving Ideas: Cheese grits and corn on the cob.