- 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 wine
- 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
- 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 wine 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.
04/25/2018
recipepes.com
Greek Stew, recipe
PT15M
PT1H
5
455 calories
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