I have absolutely no idea why this is called Grecian Chicken. It's not reminiscent of anything I've eaten in Greece or at Greek restaurants in the states. Perhaps, though, it's what they eat in Greece in the winter, when it's cold and the tourists have all gone home. It's simple, aromatic, deeply flavorful. It's also frugal-use cheap wine and chicken thighs (0.88 a pound last week!); the meat will fall off the bone when it's done. Serve over brown rice or noodles. My mom made this for company when I was a child, and I still think it's a great company dish, especially since you can make it ahead and leave it alone for a few hours.