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Greek Stew Recipe

Recipe by: Craig Chandler

"I'm not sure how 'Greek' this is. However, my father made this, his parents came from Cephalonia, and he called it 'Greek stew.' As with many such recipes, the leftovers are even better a day or two later."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook1 h 25 m
Ready In1 h 40 m

1Prepare 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.
2Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
3Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
4Stir 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.

Footnotes

Cook's Notes:
Serve with a Greek salad and bread for sopping. As kids, the sopped bread was the main course for us, and the chicken was a side.
Substitute any cooked rice for bread and put stew over the rice.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients