1 1/2 cups jarred or boxed unsalted diced tomatoes
2 4-inch sticks cinnamon
1 bay leaf
1/2 tsp dried oregano
1 cup (6 oz) whole-wheat orzo pasta
1/4 cup freshly grated Parmesan cheese
Preheat oven to 375°F.
In a Dutch oven or large ovenproof pot on medium-high, heat 1⁄2 tbsp oil. Sprinkle chicken evenly with salt and pepper. To Dutch oven, add chicken and cook for about 5 minutes, turning to brown on all sides. Remove from Dutch oven and set aside.
Reduce heat to medium and add remaining 1⁄2 tbsp oil to Dutch oven. Add onion and sauté for about 3 minutes, until softened. Add garlic and tomato paste, sauté for 1 minute, stirring. Add wine, and cook for 1 more minute, stirring and scraping up browned bits from bottom of pan with a spoon.
Add broth, tomatoes, cinnamon, bay leaf and oregano. Increase heat and bring to a boil. Return chicken to Dutch oven, placing meat side down in liquid. Cover, turn off heat and transfer to oven. Bake for 30 minutes.
Carefully remove from oven and uncover. Stir in pasta and 2 cups boiling water. Return to oven, uncovered, for another 30 minutes, until orzo is tender and liquid is almost entirely absorbed (it will thicken further upon standing).
Use tongs to transfer chicken to a cutting board. Remove and discard cinnamon and bay leaf. Cover Dutch oven to keep warm. Let chicken cool about 5 minutes, then remove meat from bone and shred into large chunks.
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