How to make this stew of Greek Chicken and Potatoes
This dish is easily manageable for a weeknight, with dinner on the table in an hour from start to finish. You'll need to spend about 15 minutes in the kitchen, browning the chicken and onions. Then you can throw everything into the pot and relax while dinner simmers away and fills your home with the most intoxicating aromas.
Boneless chicken thighs are browned in olive oil and transferred to a plate. Chopped onions and garlic are sautéed next. Wine is added to deglaze the pan, and the the chicken is added back to the pot along with potatoes, tomato puree, tomato paste, cinnamon, oregano, salt and pepper. The stew simmers for 20 minutes, the olives are added and the stew continues to cook for another 25 minutes, until the potatoes are cooked through and the chicken is fall-apart tender.
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How to serve it!
This stew is delicious straight from the pot. Ladle it into shallow bowls, sprinkle fresh parsley on top, and enjoy. Or leave it in the fridge overnight and, like most stews, it will be even more delicious the next day, after the flavors have had more time to intermingle.
What to serve on the side?
A tomatoey stew with chicken and potatoes can always do with a green salad. Here are a few of my favorites:
- The Best Green Salad
- Butter Lettuce Salad with Citrus Honey Vinaigrette
- Kale Salad with Honey Lemon and Parmesan
Other delicious chicken stew recipes from around the world
- Korean Chicken Stew with Spinach
- West African Peanut Stew with Chicken
- Jamaican Curry Chicken Stew with Rum and Mango
- Moroccan Chicken Stew with Sweet Potatoes and Apricots
Here's the Greek Chicken and Potatoes Recipe. If you try this I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.
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Greek Chicken and Potatoes in Tomato Sauce
- Total Time: 1 hour
- Yield: 5 1x
Description
Boneless chicken and potatoes stewed in tomato sauce with olives and Greek spices.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 2 ½ pounds boneless skinless chicken thighs (about 10 thighs)
- Kosher salt and freshly ground black pepper
- 1 large red onion, chopped
- 4 large garlic cloves, minced
- ¼ cup dry white wine
- 1 ½ pounds of russet potatoes, peeled and cut into wedges (3 medium potatoes)
- 1 28-ounce can plum tomatoes with juice, pulsed in a food processor or crushed by hand.
- 2 tablespoons tomato paste
- ¼ cup water
- ½ teaspoon cinnamon
- 1 cinnamon stick
- ½ teaspoon dried oregano or 1 teaspoon chopped fresh oregano leaves
- 18-20 pitted kalamata olives
- 3 tablespoons chopped flat leaf parsley
Instructions
- Season chicken with 1 teaspoon of salt and ¼ teaspoon of pepper. Heat 1 tablespoon of oil over medium-high heat in a large heavy lidded pot or dutch oven. Brown the chicken in batches (it browns better if it's not crowded) for about 2 minutes per side and transfer to a plate.
- Add the remaining 2 tablespoons of oil to the pan and add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for a minute or so, until fragrant. Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon.
- Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Bring the stew to a boil and quickly turn the heat down low and gently simmer the stew, covered, for 20 minutes. Add the olives and cook, covered, for another 20-25 minutes, until the potatoes are tender.
- Serve the stew hot, in shallow bowls, with fresh chopped parsley sprinkled on top.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Stew
- Method: simmer
- Cuisine: Greek
Diane Hilton
I've been looking for this recipe for some time - my late partner used to make this dish and haven't been able to replicate, until now! Thank you delicious in many ways
Ronnie
I haven’t eaten it yet, but I made my own homemade greek sauce from scratch, and your precise recipe and it taste amazing, I crushed my olives and tomatoes by hand and probably added a 1/2 cup of white wine, I’m poss it is going to be great
Lisa Goldfinger
I hope you enjoyed this as much as you expected to 🙂
k
700 cals per bowl? you are sure?
Dorothea
What size Dutch Oven did you use? You call for 5 pounds of thighs at 20 thighs. That sounds like enough chicken for 20 people! What am I missing? One package of 4 thighs would mean I need five packages of chicken?
Lisa
Hi Dorothea - I think you must have clicked on the "double the recipe" button. This recipe calls for 2 1/2 pounds of thighs. I agree that 5 pounds would be too much!
Kathryn
This is terrific! My husband is a fussy eater, so I didn’t add the olives. Next time, I’m going to get some olives for me. I always wondered what made Greek tomato sauce so good. Cinnamon!
Lisa
Isn't cinnamon wonderful in tomato sauce?! I'm so glad you liked the Greek chicken and potatoes!
Jane
This was so good! It took a little longer than 10 minutes to prep - I'm a slow chopper. But it's a pretty easy recipe and the whole family loved it. It was even better heated up the next day. A definite keeper!
Lisa
I agree about the leftovers! I'm so glad you and your family enjoyed.
Nick @ GreekBoston.com
We make this Greek chicken dish all the time in our household. It's one of those great dishes that has plenty of leftovers, too. I like to add a little chopped parsley to garnish just before serving it.
Ann
Will chicken breasts work with the recipe?
Lisa
Hi Ann, I would assume so. Chicken breasts will cook a little faster than thighs so I suggest you cut the potatoes smaller and check the chicken for doneness 15 minutes after you add the olives. Also make sure you simmer the stew gently so the chicken stays nice and tender.
Brian
This looks incredible! I can’t wait to make it. Thanks for sharing.