Greek Stew

01Method

1. 1

   Coat the inside of a Dutch oven or large heavy pot with cooking spray. Warm half the olive oil over medium heat, then sauté the onion and garlic, stirring occasionally, until the onion becomes soft and translucent, roughly 5 minutes. Transfer the onion mixture to a separate bowl and set aside.

2. 2

   Add the remaining olive oil to the same pot over medium heat. Place the chicken thighs in the hot oil and cook, turning occasionally, until golden brown on the outside, about 5 minutes.

3. 3

   Pour the wine over the browned chicken, bring to a gentle simmer, and continue cooking until the chicken is cooked through with no pink remaining in the center, approximately 15 minutes.

4. 4

   Add the reserved onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon to the pot. Bring everything to a boil, then reduce the heat to low, cover, and let the stew simmer until the chicken is tender enough to pull apart easily, about 1 hour.