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.
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.Print
Greek Chicken and Potatoes in Tomato Sauce
Boneless chicken and potatoes stewed in tomato sauce with olives and Greek spices.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 5 1x
- Category: Stew
- Method: simmer
- Cuisine: Greek
- 3 tablespoons extra virgin olive oil, divided
- 2 1/2 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
- 1/4 cup dry white wine
- 1 1/2 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
- 1/4 cup water
- 1/2 teaspoon cinnamon
- 1 cinnamon stick
- 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano leaves
- 18–20 pitted kalamata olives
- 3 tablespoons chopped flat leaf parsley
- Season chicken with 1 teaspoon of salt and 1/4 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 1/2 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.
Keywords: Greek-style stew with chicken and potatoes in tomato sauce, one-pot chicken and potato stew