Hearty Greek-Style Stew

Ingredients

• 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
• ½ teaspoon ground black pepper
• 1 lemon, juiced
• 1 drop hot pepper sauce (such as Tabasco®)
• 1 pinch ground cinnamon

Step 1

Gently heat a tablespoon of olive oil in a Dutch oven or large pot over medium heat. Add the chopped onion and garlic, cooking them gently until the onion becomes soft and translucent, which should take about 5 minutes. Once softened, scoop the onion and garlic out into a bowl and set aside.

Step 2

Add the rest of the olive oil to the pot and heat it up again. Toss in the chicken pieces and cook them, turning occasionally, until they develop a nice golden-brown color—this usually takes around 5 minutes. Pour the wine over the chicken, bring everything to a simmer, and let it cook until the chicken is no longer pink inside, about 15 minutes.

Step 3

Stir the onion and garlic mixture back into the pot along with the tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon. Bring it all to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about an hour, or until the chicken is tender enough to pull apart easily.