| 1 | *note: chicken should be about 2-?lbs., and be cut into serving pieces. |
| 2 | arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. |
| 3 | Allow to stand while heating the butter and oil in a heavy braising pot. |
| 4 | Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. |
| 5 | Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. |
| 6 | Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. |
| 7 | Simmer over the lowest possible heat for 1-?hours, or until the chicken is tender and the sauce thick. |
| 8 | Or, transfer to a medium slow oven (325°F) to complete the cooking. |
| 9 | Season with salt and pepper. |
| 10 | Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. |
| 11 | Garnish with parsley or watercress. |
