Name: Rabbit or Chicken Stew (Stifado)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 1 cinnamon stick; 3 whole cloves; 1 tablespoon red wine vinegar; 2 cups chopped tomatoes (canned are fine), with their juice; 1 teaspoon sugar; 1 bay leaf; 2 allspice berries; 1 rabbit or 1 chicken, 3 to 4 pounds, cut into 8 pieces; Salt and black pepper to taste; 4 garlic cloves, sliced; 2 cups dry red wine; 2 large onions, roughly chopped; ¼ cup extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A dark, fairly intensely flavored stew that is best made with rabbit (or, traditionally, hare), but is quite good with chicken. You can make the entire dish in advance and let it rest at room temperature for a few hours before reheating (or cover and refrigerate overnight).

This is lovely just with crusty bread, or with any potato dish.