GREEK CHICKEN STEW WITH CAULIFLOWER AND OLIVES

Greek Chicken Stew with Cauliflower and Olives

• YIELD: 6 Servings

• PREP: 15 mins

• COOK: 60 mins

• READY IN: 1 hr 15 mins

by Martha Rose Shulman, New York Times Cooking

Ingredients

• 2 tablespoons Olive Oil

• 1 large onion red

• 3 cloves garlic minced

• 6-8 chicken legs and/or thighs

• 2 tablespoons red wine vinegar

• 28 ounces tomatoes with juice

• 1/2 teaspoon cinnamon

• salt and pepper

• 1 teaspoon Thyme fresh

• 1 cauliflower florets removed, cut 1/2 inch thick

• 12 Kalamta olives pitted, halved

• 2 tablespoonss parsley flat leaf, chopped

• 2 ounces feta cheese crumbled

Instructions

1. Heat 1 tablespoon oil in a heavy, large skillet, and brown the chicken pieces, about 5 minutes on each side.
   

2. Remove the pieces to a bowl. Pour off the fat from the pan.
   

3. Add the vinegar and scrape all the flavorful bits from the bottom. Add the remaining tablespoon of oil, lower heat a little.
   

4. Add onion and a generous pinch of salt, stirring often, until softened. Turn heat to low, cover and cook onion 5 more minutes.
   

5. Add the garlic, tomatoes and their juice, cinnamon, thyme, salt and pepper taste. Bring to a simmer until slightly reduced and fragrant.
   

6. Return the chicken to the pot along with juices. If necessary, add water to barely cover the chicken. Bring to simmer, reduce heat, cover and simmer for 20 minutes.
   

7. Add the kalamata olives and cauliflower and simmer for another 20 minutes.
   

8. Stir in the parsley, taste and adjust seasoning. Serve with grains with the feta cheese crumbles.