Fragrant Chicken Ragout with Hominy

Rarely does my wife ever exclaim about my food being good. I guess it's just that it is so good so often, I'm finding it difficult to meet those expectations. :) This dish I just through together cause I needed to use up some chicken and various canned good. Worked out well and smelled wonderful.

Inredients:

• 3 boneless skinless chicken breasts, cut into strips
  
• 1 can diced tomatoes, drained
  
• 1 can yellow hominy, drained
  
• 1/2 cup white wine
  
• 1/2 cup chicken broth
  
• 4 TBSP Olive Oil
  
• 2 TBSP flour
  
• 1 large red onion, sliced thin
  
• 2 cloves garlic, smashed
  
• 1 Tsp. salt
  
• 1/2 Tsp. black pepper
  
• 1 Tsp. cinnamon
  
• 1/2 Tsp. Cardamon
  
• 1/2 Tsp. dried thyme
  
• 1 stalk fresh rosemary

Preheat oven to 325 degrees. Season the chicken with the cinnamon, salt, pepper, thyme and cardamom. Heat the olive oil over medium high heat in a large oven proof dutch oven or enamel coated pot. Brown the chicken in the hot oil for about 6-8 minutes. Add the flour, onion, garlic, tomatoes and hominy and cook for about 2-3 minutes until slightly softened.

Add the broth, wine, and rosemary stalk and stir well. Bake in oven for about 1 hour. The chicken should be fall apart tender. Serve over rice.