Some greeek recipes:

Kotopoulo Stifatho (Stifado): Chicken and Onion Stew

•2 tablespoons of olive oil
•2 pounds of whole boiler or pearl onions, peeled
•2-3 tablespoons of olive oil
•1 chicken (around 4 pounds), cut into serving-sized pieces
•3-4 cloves of garlic, thinly sliced
•2 pounds of ripe tomatoes, peeled and finely chopped or pulped in food processor (including juice)
•1 stick of cinnamon
•2 whole cloves
•2 bay leaves
•1/2 cup of dry white wine or dry vermouth
•1 teaspoon of sea salt
•1/4 teaspoon of freshly ground pepper or a few peppercorns

In a skillet, sauté whole peeled onions in 2 tablespoons of oil, stirring constantly until lightly browned. Transfer onions to a colander to drain and discard oil.

In a stew pot, heat 2-3 tablespoons of oil over medium-high heat, add chicken pieces and turn frequently to brown on all sides. Add garlic slices and sauté for a minute or so more to brown (total about 10 minutes). Stir in sautéed boiler onions, chopped or pulped tomatoes (with their juice), wine, salt, pepper, and a bouquet garni with the cinnamon stick, cloves, and bay leaves.

Cover and simmer for 1 1/2 to 1 3/4 hours without stirring, until the only liquid remaining is the sauce. Discard bouquet garni.
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Stewed Chicken with Wine and Peppers

•4 1/2 pounds of chicken, serving size pieces
•1 large onion, chopped
•1/4 cup of olive oil
•1 teaspoon of sea salt
•1/4 cup of red wine
•1 3/4 cups of water
•2 sweet red peppers, seeded and chopped (bell, corno di toro, etc.)
•2 green bell peppers, seeded and chopped
•juice of 2 lemons
•2 tablespoons of flour

Heat oil in a stew pot over high heat. When hot, add chopped onion and chicken. Stir to coat with oil and cover. When the liquid comes to a full boil, cook for 8-9 minutes or until liquid from the chicken cooks off, stirring occasionally to prevent sticking. Stir in the wine, lower heat to medium-low, cover, and cook for 5 minutes. Add water and peppers, stir to mix well, cover, and cook for 1 hour, stirring occasionally.

In a small bowl, combine lemon juice and flour with a fork until flour is dissolved.

Increase heat under the chicken to medium, and when it reaches a full boil, pour off 1 1/2 cups of the liquid into the lemon-flour mixture. Use a fork to blend well and pour back into the pot, stirring to blend thoroughly. Allow to boil for 3 minutes, turn off heat, and let sit, covered, on the cooling stovetop for 20 minutes before serving.
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Lamb Stew with Green Beans

•4 pounds of leg of lamb, bone in (or 3 1/3 pounds of boneless leg or shoulder) cut in serving sized pieces
•1 onion, finely chopped
•7/8 cup of olive oil
•1 1/2 cups of water
•2 teaspoons of sea salt
•2 1/4 pounds of fresh or frozen string beans, ends trimmed
•3 medium-large tomatoes, pulped in blender
•4 tablespoons of tomato sauce
•2 1/4 pounds of potatoes, peeled, cut in large chunks
•1/2 rounded tablespoon of fresh chopped mint
•1 rounded tablespoon of fresh chopped dill
•1 rounded tablespoon of fresh chopped parsley
•a pinch of ground cinnamon

In a casserole or stew pot, sauté the onion and meat in olive oil over medium heat until well browned. Add water, tomatoes, tomato sauce, and 1 teaspoon of salt. Bring to a boil, cover, and simmer for 45 minutes, until meat is tender.

Add beans, potatoes, mint,dill, parsley, cinnamon, and remaining salt. Bring to a boil, cover, and simmer for 30 minutes. Remove from heat and let sit for 10-15 minutes before serving.
Add more water during cooking if necessary.
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