Greek chicken stew with French fries

Finely chop one onion and cook it in a little olive oil over medium heat until soft and golden, about seven to eight minutes.

Peel the potatoes, cut into sticks or wedges and soak in cold water to draw out some starch and clean them.

Heat olive oil in a cast iron skillet over medium-high heat to 350 to 375F; it can go a little higher because the potatoes drop the temperature.

Fry the potatoes in a few batches, turning, until golden and crisp all round, while the stew cooks.

Transfer to a bowl lined with parchment paper, season liberally with salt and freshly cracked black pepper and toss; set aside.

When the onion is golden, add about four grated garlic cloves and warm until fragrant.

Add the chicken pieces in one even layer, season with salt and pepper, cook about five minutes, flip and cook another five minutes.

Add salt, pepper, a can of tomato sauce (with crushed tomatoes, add a teaspoon of honey or sugar to offset the acidity), a quarter teaspoon of cinnamon, a teaspoon of dried oregano, two bay leaves and the tiniest bit of crushed red pepper flakes. Rinse the can with a little water and add it.

Cook about 25 to 30 minutes until the chicken is fully cooked, uncovering after a while so the sauce thickens; it thickens more as it cools.

Taste and adjust the seasoning. Garnish with finely chopped parsley and serve with the fries.

Variation: roast the potatoes in the oven or air fryer instead of frying.