Chicken & Pearl Onions (Greek Stifado)

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. Spread the frozen pearl onions in a 9 by 13-inch baking pan, drizzle with 1 tablespoon olive oil and season lightly with salt. Roast for 15 to 20 minutes, until they soften and colour slightly at the edges.
3. Take the pan out and add the chicken pieces.
4. Drizzle with the remaining olive oil and season with salt, pepper, oregano and the red pepper flakes if using.
5. In a bowl or blender, mix the pureed tomatoes, garlic, tomato paste, honey, chicken broth and red wine vinegar until smooth.
6. Pour the sauce over the chicken and onions.
7. Add the cinnamon stick, bay leaves and allspice, and toss so everything is coated in sauce.
8. Cover with crumpled parchment and foil and bake on the centre rack for 45 minutes.
9. Remove the parchment, stir gently, and lower the oven to 400°F (200°C).
10. Return the pan to the oven uncovered and bake 45 to 60 minutes, until the chicken is tender, the onions are soft and the sauce has thickened.
11. Remove the cinnamon stick and bay leaves, taste and adjust the seasoning.
12. Garnish with parsley and serve with feta if you like.

Summarized from Dimitra's Dishes's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoChickenTomato pasteFeta cheeseWhole chicken