This is traditional hearty Greek comfort food known as "Stifado". It is typically made with hare or beef but chicken is easier to get and just as good.
You can substitute four large chicken breast halves for the whole cut-up chicken.
To peel shallots blanch them in boiling water for about 3 minutes until the skins loosen. Use a sharp paring knife to cut the ends from the shallots and remove the peels.
I made a few alterations, the cup of oil scared me so I used 2 Tablespoons, I did't have shallots so used small brown onions cut in half, but I did have hare . I used homemade pasta sauce (canned tomatoes Thyme, Oregano, Basil and crushed garlic blended). The sauce was excellent, the hare a little chewy - it may have benefited from being slow cooked, I might try that next time - but should not be a problem if chicken is used instead - 28 Aug 2012
The first time I made this, I followed the recipe exactly. It was OK, but too bland for my palate. I made it again tonight. Doubled the wine, tripled the parsley, 10 cloves of garlic, 1 T of oregano. Now we're talking. As written, I'm sorry, but I'd grade it no higher than a 3. Making it more assertive - a 5. So I compromise with a 4 rating here, for it is truly a good combination of flavors; simply not enough of them for me. - 26 Mar 2009 (Review from Allrecipes USA and Canada)
I have been making this dish since it got published. I couldn't bring myself to add one cup of oil so I used only enough to brown the chicken. I also sub tiny boiler onions for the shallot as they are easier to find and cheaper here. Today I decided to make it in my Crockpot. I wasn't disappointed, if anything it was better. I didn't use the broth because of the excess liquid issue and it intensified the flavors. Excellent recipe either way. Thank-you Gracey for a wonderful dish that I have made and will make again and again. - 07 Aug 2010 (Review from Allrecipes USA and Canada)