Greek Chicken Stew with Cauliflower and Olives

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2 tablespoons Olive Oil

1 large onion red

3 cloves garlic minced

6 to 8 chicken legs and/or thighs

2 tablespoons red wine vinegar

28 ounces tomatoes with juice

½ teaspoon cinnamon

salt and pepper

1 teaspoon Thyme fresh

1 cauliflower florets removed, cut ½ inch thick

12 Kalamta olives pitted, halved

2 tablespoonss parsley flat leaf, chopped

2 ounces feta cheese crumbled

Note: Ingredients may have been altered from the original.

Directions at nytimes.com

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