Mediterranean Chicken and Cauliflower Stew

1. Brown the Chicken

Begin by heating one tablespoon of the olive oil in a large deep heavy skillet or casserole over medium-high heat. Place the chicken legs and thighs in the skillet and brown them for about five minutes on each side until they turn golden brown. Once browned, remove the chicken from the pan and set it aside. Pour off any excess fat from the skillet.

2. Deglaze with Vinegar

Add the red wine vinegar to the skillet to deglaze the pan, scraping up any browned bits from the bottom.

3. Cook Onions

Pour in the remaining tablespoon of olive oil and add the chopped red onion along with a pinch of salt. Cook the onion for about five minutes until it begins to soften. Then, cover the pan and let the onion cook for an additional ten minutes, stirring occasionally, until it becomes tender and slightly caramelized.

4. Add Garlic and Tomatoes

Stir in the minced garlic and cook for another one to two minutes until it becomes fragrant. Then, add the pulsed tomatoes, cinnamon, thyme, salt, and freshly ground pepper to the pan. Let this mixture cook for about ten minutes.

5. Simmer with Chicken

Return the browned chicken pieces to the pan, nestling them into the tomato mixture. If necessary, add a bit of water to ensure the chicken is partially submerged. Bring the mixture to a gentle simmer, cover the pan, and let it cook for 20 minutes.

6. Add Cauliflower and Olives

After 20 minutes, add the cauliflower florets and the optional kalamata olives to the pan. Stir to combine, cover, and continue to simmer for another 20 minutes until the cauliflower is tender and the chicken is cooked through.

7. Finish and Serve

Just before serving, stir in the chopped parsley and adjust the seasonings to taste. Serve the stew hot, optionally garnished with a sprinkle of crumbled feta cheese.