Chicken stifado with an urban touch recipe

Ingredients

• ½ cup plus 2 tablespoons Greek extra virgin olive oil
• 4 bone-in, skinless chicken thighs
• 1 large red onion, finely chopped (about 1 cup)
• 2 garlic cloves, finely chopped
• Sea salt and freshly ground black pepper
• 1½ cups semisweet white or rosé wine
• 2 bay leaves
• 1 sprig fresh rosemary
• 4 or 5 sprigs fresh thyme
• 2 or 3 fresh sage leaves
• 4 or 5 sprigs fresh marjoram, oregano, or savory
• 3 or 4 allspice berries
• 6 or 7 black peppercorns
• 1 cinnamon stick
• 1 tablespoon tomato paste, preferably from sun-dried tomatoes
• 1 to 2 tablespoons water
• 12 boiling onions, peeled
• 1 cup fresh green almonds (if available) or blanched almonds
• 2 to 3 tablespoons red wine, sherry, or balsamic vinegar (to taste)

1. In a large, wide pot or Dutch oven, heat ½ cup of the olive oil over medium heat. Place the chicken in the pot, top side down, and brown. Using kitchen tongs, carefully turn to brown on the other side, too, for a total of 10 to 15 minutes. Transfer the chicken to a plate and drain off all but 2 tablespoons of fat from the pot.
2. Add the chopped onion and cook until wilted, about 10 minutes. Stir in the garlic.
3. Season the chicken with salt and pepper and return to the pot. Pour in the wine. Add the herbs and spices. Dilute the tomato paste with the water and add to the pot. Add enough additional water to come about halfway up the chicken pieces (there might already be enough liquid in the pot, so this may not be necessary). Season with salt and pepper. Cover the pot, reduce the heat, and simmer the chicken until falling-off-the-bone tender, 50 minutes to 1 hour.
4. While the chicken is simmering, in a large, heavy skillet, heat the remaining 2 tablespoons olive oil. Add the whole onions and cook, covered, over low heat until they caramelize lightly, 20 to 25 minutes.
5. Twenty minutes before removing the chicken from the heat, gently stir in the whole onions, the almonds, and the vinegar.