Chicken, Onion and Raisin Stew

Name: Chicken, Onion and Raisin Stew
Yield: 6 Servings
Ingredients: 1/2 cup raisins or dried currants; 3 tablespoons red wine vinegar; 2 pounds small boiling onions; 6 tablespoons extra-virgin olive oil; 6 chicken leg-thigh pieces, cut apart; 1 28-ounce can diced tomatoes in juice; 1 cup canned low-salt chicken broth; 1/2 cup dry white wine; 1 tablespoon ground coriander; 1 teaspoon honey; 1 teaspoon ground allspice; 1 teaspoon coarsley ground black pepper; 2 bay leaves; Peel of 1 small orange, removed in strips using vegetable peeler; 1 cinnamon stick; 1 teaspoon dried oregano

By Rosemary BarronPhotography by Mara Papatheodorou

April 30, 2002

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Recipe notes