Australian Onion and Chicken Stifado

Season the Chicken: Pat the chicken dry with paper towels. Season generously with salt, pepper, and 1 teaspoon of the oregano.

Sear the Chicken: Heat half of the olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Working in batches if needed, sear the chicken on all sides until golden brown. Remove from the pan and set aside.

Caramelise the Onions: In the same pot, add the remaining olive oil. Sauté the baby onions in batches, avoiding overcrowding, until they develop a rich golden-brown colour (about 5–7 minutes per batch). Remove and set aside.

Build the Sauce: Reduce heat to medium. Add the crushed garlic to the pot and sauté for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute to caramelise slightly. Add the tomato passata and simmer for about 3 minutes.

Deglaze and Season: Pour in the red wine and vinegar, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, nestling the pieces into the sauce.

Add Aromatics and Onions: Add the cinnamon stick, cloves, remaining oregano, bay leaves, allspice, and stock or water. Return the sautéed brown onions to the pot, layering them on top of the chicken.

Simmer Gently: Bring the stew to a gentle simmer. Cover with a lid, reduce heat to low, and cook slowly for 1½ to 2 hours, or until the chicken is tender and the onions are meltingly soft. Stir occasionally to ensure the bottom doesn’t catch.

Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.

Serving Suggestions

Serve hot with rice, creamy mashed potatoes, or homemade fried potatoes (chips) for a traditional Greek comfort meal.