- 2 tablespoons extra virgin olive oil
- 1 large red onion, chopped
- 2 garlic cloves, minced
- 4 chicken breast, skinned
- 2 tablespoons red wine vinegar
- 1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
- ½ teaspoon cinnamon
- ½ teaspoon dried thyme
- 1 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
- 12 kalamata olives, rinsed, pitted and cut in half
- Salt & pepper
- Heat 1 tablespoon of the oil over medium-high heat in a large skillet or casserole and brown the chicken, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
- Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
- Add the garlic and stir together for two minutes, then add the tomatoes and juice, cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes until the mixture is reduced slightly and fragrant.
- Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover for 20 minutes.
- Add the cauliflower and kalamata olives and simmer for another 20 minutes or until the cauliflower is tender and the chicken is just about falling off the bone.
- Serve over pasta or rice.