Corsican Chicken & Whole-grain Rotini

3.3 lb (1.4 kg) bone-in, skinless chicken thighs

6 cloves garlic, thinly sliced

1 tbsp (15 mL) olive oil

2 cups (500 mL) onion(s), diced

1 cup (250 mL) dry white wine

1 can canned diced tomatoes, with liquid

1 lb (0.5 kg) cremini mushrooms, sliced

1/8 tsp (0.5 mL) cinnamon, ground

1 tbsp (15 mL) rosemary, fresh, minced

2 bay leaves, fresh, diced

5 green olives, large, pitted and sliced

1/2 tsp (2.5 mL) salt

2 tsp (10 mL) black pepper, freshly ground

1/2 tsp (2.5 mL) hot red chili pepper flakes

13 oz (370 g) whole wheat rotini

Parmesan cheese, to taste

3 sprigs parsley, for garnish

3 sprigs rosemary, for garnish

1 Using a sharp knife, make several little slits in each chicken thigh. Insert slices of garlic into the slits.
2 Heat olive oil in a 4 qt (4 L) capacity pot which has a tight fitting lid. Add chicken pieces and brown well on all sides. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Add any remaining garlic to the onions. Return chicken to pot.
3 Stir in white wine, diced tomatoes with their juice, sliced mushrooms, cinnamon, rosemary, bay leaf, sliced green olives and season with salt, freshly ground black pepper and chili flakes. Simmer with lid on for 45-60 minutes.
4 Cook the pasta in a large pot of boiling unsalted water according to package directions. Lift the pieces of chicken out of the sauce and set aside. Drain the pasta and place in a large serving bowl. Add sauce to pasta and toss well.
5 Top with chicken pieces and freshly grated Parmigiano Reggiano cheese. Garnish with sprigs of fresh parsley and rosemary.