Ingredients
6
6 servings
- •1 cooking spray (such as Pam®)
- •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
- •½ teaspoon ground black pepper
- •1 lemon, juiced
- •1 drop hot pepper sauce (such as Tabasco®)
- •1 pinch ground cinnamon
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 383
- Carbohydrate: 11g
- Fat: 20g
- Fiber: 2g
- Protein: 25g
- Sugar: 5g
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