Greek · main

Greek Stew

Name: Greek Stew
Prep time: 20 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 cooking spray (such as Pam(R)); 2 tablespoons olive oil, divided; 2 large onions, cut into 1/2-inch dice; 4 cloves garlic, or more to taste, minced; 8 chicken thighs, or more to taste, trimmed; 2 cups dry white wine; 2 (6.5 ounce) cans tomato sauce; 1/2 teaspoon ground black pepper; 1 lemon, juiced; 1 drop hot pepper sauce (such as Tabasco(R)); 1 pinch ground cinnamon

Greek Stew reads umami 5.6, citrus 5.3 and sourness 5.1 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.1 / 10
Sweet & Fruity — 5.8 / 10
Sour & Bright — 6.9 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 5.0 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 5.6 · Citrus 5.3 · Sourness 5.1 · Fruity 4.9 · Richness 4.7 · Allium 4.1 · Sweetness 2.9 · Salinity 2.4 · Funk & Ferment 2.2 · Heat 2.0 · Warm Spice 1.8 · Floral 1.6 · Herbaceous 1.4 · Earthy 1.3 · Bitterness 1.2 · Nutty 1.0

What's in it (11)

1 cooking spray (such as Pam(R))
2 tablespoons olive oil, divided
2 large onions, cut into 1/2-inch dice
4 cloves garlic, or more to taste, minced
8 chicken thighs, or more to taste, trimmed
2 cups dry white wine
2 (6.5 ounce) cans tomato sauce
1/2 teaspoon ground black pepper
1 lemon, juiced
1 drop hot pepper sauce (such as Tabasco(R))
1 pinch ground cinnamon

Time & effort: about 1 hr 30 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 136.9 kcal, 8.2 g protein, 7.6 g fat, 5.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.

Dishes with a similar flavor shape

Beef Shawarma Rice Skillet — Middle Eastern
Moroccan Harira - A Favourite In Algeria — Moroccan
Beef and Eggplant Kofta Bake — Middle Eastern
Sausage, Kale, and White Bean Orzo — Italian-American
Spaghetti Aglio e Olio with Roasted Broccolini — Italian

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.