CHICKEN CONTADINE

Serves 4

6 Chicken pieces
Flour seasoned with salt and pepper
2 tbsp Butter
1 Onion; finely chopped
1/2 c Dry vermouth
2 tsp Tomato sauce
1/2 tsp Cinnamon
1/2 c Heavy whipping cream
1/2 c Chopped parsley

Method

Preheat oven to 375°F.
Skin chicken and coat with seasoned flour.
Melt butter in large frying pan and sauté onion until translucent.
Add chicken pieces and brown on all sides.
Transfer chicken and onions to casserole dish.
Pour vermouth into same frying pan and ignite.
When flames die down, stir in tomato sauce and cinnamon.
Mix well, then pour over chicken.
Bake for 1 hour or until chicken is tender.
Stir in cream and sprinkle with parsley.