Stifado with chicken

Ingredients for 6 servings:

• 1 large chicken
• 2 ½ kg onions
• 250 g tomato puree
• ½ cup olive oil
• 1 jar white wine, dry
• some red wine vinegar
• 40 g sweet paprika powder
• 5 bay leaves
• 3 garlic cloves
• 2 tbsp honey
• ½ tsp chili flakes
• 1 tsp cinnamon powder
• 5 carnations
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Greek onion stew

Portion the chicken and sear on all sides in olive oil with all the spices except salt. Remove the meat from the pot. Peel the onions and garlic, make a cross-shaped incision in the stalk, and add to the pot. Sear briefly, place the meat on top, and deglaze with white wine. After 3 minutes, add the tomato puree, vinegar, and honey, and fill with water until almost covered. Add 1-2 teaspoons of salt and simmer with the lid on over medium-high heat for about 1 hour, until the onions have almost dissolved. Add more salt if necessary. Serve with fresh crusty white bread or fries. Tip: Tastes even better the next day, even cold (like chutney). Choose smaller onions.