Savor the Ultimate Greek Stew: A Hearty Mediterranean Delight

Ingredients

• 1. A cooking spray for greasing (like Pam®)
• 2. Two tablespoons of olive oil, separated
• 3. Two big onions, diced into 1/2-inch pieces
• 4. Four minced garlic cloves, or adjust to your preference
• 5. Eight chicken thighs, trimmed to your liking
• 6. Two cups of dry white wine for flavor
• 7. Two cans of tomato sauce (6.5 ounces each)
• 8. Half a teaspoon of black pepper for seasoning
• 9. The juice of one lemon to brighten the dish
• 10. A single drop of hot pepper sauce (like Tabasco®)
• 11. A pinch of cinnamon to add depth

Step 1

Prepare a Dutch oven or large pot by giving it a light coating of cooking spray. In the Dutch oven, warm up 1 tablespoon of olive oil over medium heat. Sauté the onion and garlic in the fragrant oil until the onion becomes soft and translucent, usually taking around 5 minutes. Once done, transfer this flavorful onion mix to a bowl.

Step 2

In the same pot, add the remaining olive oil and heat it up over medium heat again. Place the chicken in the hot oil, ensuring it browns nicely by turning it a few times, which typically takes about 5 minutes.

Step 3

Next, pour some wine over the chicken and let it come to a gentle simmer. Allow the chicken to cook until it is no longer pink in the center, which usually takes around 15 minutes.

Step 4

Now, it's time to add back the onion mixture along with tomato sauce, a dash of black pepper, a squeeze of fresh lemon juice, a hint of hot pepper sauce, and a sprinkle of cinnamon to the simmering chicken. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently until the chicken is tender enough to be easily pulled apart, which typically takes about 1 hour.