Chicken Capama

We ate this all the time in the 80s because it’s a one-pot dish that’s so easy to make. The cinnamon stick makes it slightly exotic but still approachable, which probably explains why my mom liked it so much. She was always trying to broaden everyone’s palate.

INGREDIENTS 2 lbs chicken parts, boneless or not 1 stick butter 1 large onion, chopped 1 16 oz can tomato sauce 1 cinnamon stick ½ c white wine 1 c orzo pasta

DIRECTIONS Wash and dry chicken parts and salt and pepper them.

In a large skillet or wide, shallow saucier pan over medium high heat, brown the chicken parts in two batches. Use about 2 T of butter for each batch. Set chicken aside.

Reduce heat to medium. Add rest of butter and onion and cook until onion is translucent, about 5 minutes.

Add white wine and let reduce until it’s mostly evaporated. Add tomato sauce, 1 can of water and cinnamon stick. Arrange chicken in single layer in skillet. If sauce does not come nearly to top of chicken, add a bit more water. Let simmer for 30 minutes. Add orzo and stir in. Let simmer another 10 minutes or until orzo is done.