Greek Chicken Stifado (One Pan Chicken & Pearl Onions)

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, add a pinch of salt, and roast for 15-20 minutes, until they soften and start to color 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, if using, crushed red pepper flakes.
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, then add the cinnamon stick, bay leaves and allspice.
7. Toss so the chicken and onions are coated in the sauce.
8. Cover with a large piece of crumpled parchment and foil, and bake on the center 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 45-60 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 if needed.

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

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