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Combine the cinnamon, salt, and pepper and rub the chicken on all sides. Heat the olive oil in a dutch oven on high heat. Add the chicken and brown for 5 minutes on each side.
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Remove from the pan and set aside.
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Reduce the heat to medium and sauté the onions and 3 minced garlic cloves. Cook for 4 minutes, stirring. Add the wine and deglaze until the wine evaporates.
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Add the stock, tomato paste, and the remaining garlic. Return the chicken to the pan. Reduce the heat to low, cover, and simmer 1 hour. Taste and adjust the seasoning.
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Boil the egg noodles in salted water. Drain and toss with some butter. Sprinkle with some pecorino and cracked pepper.
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Serve the chicken on the noodles and sprinkle with the cheese.