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Quickly brown the chicken pieces in 1 c butter,
and remove from pan. Sauté onions and garlic in
remaining butter until soft. Add white wine and
scrap up all the left over bits and let come to a
small boil. Then add tomato sauce, cinnamon, bay
leaves, salt, pepper, sugar, oregano, and water;
mix well. Bring to a slow simmer and add the
chicken. Simmer for 45 minutes or until the
chicken is cooked through and tender.
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