POLLO AL UMIDO

I was pleased with the results of a magazine recipe for pollo al umido  which I tried out last night:  just chicken and potatoes - which, as always, I refused to peel - cooked slowly in a little homemade tomato sauce and vegetable stock with some chopped carrot and celery.  It is all delicately perfumed with fresh bay, rosemary and cinnamon.  I think the key to the flavour must be the enormous cinnamon sticks we can get here.