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Home » Recipes » Chicken

Greek Chicken and Potatoes in Tomato Sauce

July 18, 2020 Updated August 24, 2021 by Lisa Goldfinger 13 Comments This post may contain affiliate links

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Pinterest Pin: bowl of Greek chicken stew with potatoes, kalamata olives and sprinkles of chopped parsley
 
A heavenly pot of tender chicken and thickly sliced potatoes in cinnamon-laced tomato sauce with olives and fragrant Greek spices. This simple, deeply flavorful and satisfying stew comes together quickly, easily, and all in one pot. 
 
white bowl on a blue striped dish towel, filled with Greek chicken stew with potatoes and olives in tomato sauce
 
While many of us associate savory Greek food with flavors of lemon and oregano, it's also very common in Greece to find vegetables and meat dishes cooked in tomato sauce, and not just any old tomato sauce. Greek style tomato sauce is unique, fragrant and wonderful, flavored with cinnamon, in addition to onions, garlic and oregano. When boneless chicken and potatoes are simmered in this delicious tomato sauce the result is a comforting dish that's light, healthy and absolutely delicious - a stew for all seasons. 
 
This chicken and potatoes stew is exactly what I love about Greek cuisine - simple home cooking with big flavors. 

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.

raw and fresh ingredients for greek chicken and potatoes stew: 3 russet potatoes, a red onion, kalamata olives, tomato sauce, tomato paste, and raw chicken thighs. .Two photos showing how to make greek chicken stew with potatoes: first one shows 5 boneless chicken thighs browning in a white dutch oven, Next show thighs removed and chopped onions being sauteed.

two photos of a Dutch oven: first one is filled with browned chicken thigh, raw potato wedges, tomato sauce and spices. Second shot shows the finished chicken and potato stew

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

Greek chicken and potatoes stew with olives in a white dutch oven

 

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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white bowl on a blue striped dish towel, filled with Greek chicken stew with potatoes and olives in tomato sauce

Greek Chicken and Potatoes in Tomato Sauce


★★★★★

5 from 4 reviews

  • Author: Lisa
  • Total Time: 1 hour
  • Yield: 5 1x
Print Recipe

Description

Boneless chicken and potatoes stewed in tomato sauce with olives and Greek spices.


Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Keywords: Greek-style stew with chicken and potatoes in tomato sauce, one-pot chicken and potato stew

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Chicken, Europe, main course, Stew

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ronnie

    February 17, 2023 at 2:44 pm

    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

    ★★★★★

    Reply
    • Lisa Goldfinger

      February 20, 2023 at 8:35 am

      I hope you enjoyed this as much as you expected to 🙂

      Reply
  2. k

    October 13, 2022 at 3:58 am

    700 cals per bowl? you are sure?

    Reply
  3. Dorothea

    December 03, 2021 at 7:34 pm

    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?

    Reply
    • Lisa

      December 03, 2021 at 8:36 pm

      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!

      Reply
  4. Kathryn

    August 24, 2021 at 8:45 pm

    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!

    ★★★★★

    Reply
    • Lisa

      August 25, 2021 at 5:16 am

      Isn't cinnamon wonderful in tomato sauce?! I'm so glad you liked the Greek chicken and potatoes!

      Reply
  5. Jane

    April 08, 2021 at 12:06 pm

    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!

    ★★★★★

    Reply
    • Lisa

      April 08, 2021 at 12:07 pm

      I agree about the leftovers! I'm so glad you and your family enjoyed.

      Reply
  6. Nick @ GreekBoston.com

    July 31, 2020 at 10:42 am

    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.

    Reply
  7. Ann

    July 29, 2020 at 2:55 pm

    Will chicken breasts work with the recipe?

    Reply
    • Lisa

      July 29, 2020 at 3:43 pm

      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.

      Reply
  8. Brian

    July 18, 2020 at 1:44 pm

    This looks incredible! I can’t wait to make it. Thanks for sharing.

    ★★★★★

    Reply

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