Braised Chicken with Spiced Onions — Chicken Stifado
Chicken thighs slow-braised with pearl onions, cinnamon, cloves, and red wine, a Venetian-influenced taverna classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 4 chicken thighs all over with 1.25 tsp salt and 0.5 tsp black pepper. Peel and set aside 400g pearl onions. Peel 4 garlic cloves. Crush 400g canned tomatoes by hand. Measure spices: 1 cinnamon stick, 4 whole cloves, 2 bay leaves, 5 allspice berries.
Sear
Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Working in two batches, sear chicken skin-side down 6–7 minutes per batch until deeply golden. Flip and sear 3 minutes. Remove and set aside; skin should be crackling.
Saute
Add pearl onions to the pot over medium heat, turn occasionally, brown 4–5 minutes until lightly caramelized. Add 4 whole garlic cloves, cook 1 minute until fragrant. Stir in 2 tbsp tomato paste, cook 1 minute until darkened and glossy.
Build
Pour in 200ml red wine and 2 tbsp vinegar, scrape up browned bits with a wooden spoon, simmer 3 minutes until slightly reduced. Add crushed tomatoes, cinnamon stick, cloves, bay leaves, and allspice berries; stir to combine.
Braise
Return chicken thighs to pot, nestling into sauce skin-side up. Cover and braise over low heat 55–60 minutes until chicken is very tender and falls from bone, sauce is thick and glossy, and onions have collapsed.
Plate
Discard cinnamon stick, cloves, and bay leaves. Spoon chicken and sauce into bowls, ladle glossy sauce over top, and serve with crusty bread for soaking.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.