Chicken casserole with onions and white wine

 

 Ingredients:

1/4 cup (60 ml) olive oil
1 red onion, chopped
1 x 1.5 kg chicken, skinned and cut into 12 small pieces
1/2 cup (125 ml) white wine
2 cups (500 ml) pureed tomato
1-2 bay leaves
1/4 teaspoon grated nutmeg
2-3 whole cloves 1 litre hot water
1 kg small brown onions
2 cloves garlic
freshly milled sea salt, to taste
freshly ground black pepper, to taste
Method:
Heat olive oil in a heavy-based saucepan over high heat and saute red onion until translucent.
Add chicken pieces and cook on all sides until lightly golden, not browned (about 10 minutes).
Add wine and simmer for about 5 minutes or until liquid evaporates.
Add tomato, bay leaves, nutmeg, cloves and half the hot water, then reduce heat and simmer for 30 minutes.
Add whole brown onions, whole peeled garlic cloves and remaining hot water, and simmer for a further 30 minutes or until onions and chicken are cooked through, checking regularly during cooking and adding more hot water if necessary.
Season to taste and serve with Greek Rice Pilafi or mashed potato and a green salad.
Serves 4-6