greek stew

Ingredients

• Servings: 6
• 1 cooking spray (such as pam®)
• 2 tablespoons olive oil, divided
• 2 large onions, cut into 1/2-inch dice
• 4 cloves garlic, or more to taste, minced
• 8 chicken thighs, or more to taste, trimmed
• 2 cups dry white
• 2 (6.5 ounce) cans tomato sauce
• 1/2 teaspoon ground black pepper
• 1 lemon, juiced
• 1 drop hot pepper sauce (such as tabasco®)
• 1 pinch ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 40 mins


• prepare a dutch oven or large pot with cooking spray. heat 1 tablespoon olive oil in dutch oven over medium heat. cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. remove onion mixture to a bowl.
• heat remaining olive oil in the pot again over medium heat. cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
• pour over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
• stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.