Chicken With Spiced Tomato Sauce

• 8 ounces whole or 7 ounces ready-cut onion (1 2/3 cups)
• 2 teaspoons olive oil
• 1 clove garlic
• 8 ounces skinless, boneless chicken breast
• 1/2 teaspoon mixed pickling spices
• 1 cup no-salt-added chicken stock
• 1 1/2 tablespoons white wine vinegar
• 3 ounces tomato paste
• Freshly ground black pepper to taste

1. Chop whole onion.
2. In a nonstick pan large enough to hold all the ingredients, saute the onion in hot oil until it is soft.
3. Mince garlic and add to onions.
4. Wash and dry chicken and cut into bite-size chunks.
5. When onion is soft, add chicken and brown lightly on both sides.
6. Tie the pickling spice in a little bit of cheesecloth or an emptied tea bag.
7. Add it to the chicken with the stock, vinegar, tomato paste and black pepper.
8. Reduce heat and simmer, stirring occasionally, until chicken is cooked and flavors are melded, about 7 to 10 minutes.
9. If sauce begins to stick, add a little more stock.
10. Remove pickling-spice bag, and serve the chicken over rice.

onion, olive oil, clove garlic, skinless, mixed pickling, nosalt, white wine vinegar, tomato paste, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10185 (may not work)