I love braising foods. Braising meat yields tender, juicy and flavorful dishes and this Greek Chicken Stew is a favorite. A heavy, coated cast iron pot works great for this cooking method and handles the high heat well. I recommend using organic chicken thighs for two reasons: #1. They’re cheaper than breasts (organic meat gets expensive!) and #2. The higher fat content adds more flavor and moisture to the meat, ending with fall-off-the-bone heaven!
Greek Chicken Stew
Adapted from emeals (Paleo Family Plan)
Ingredients:
3-4 tbsp extra virgin olive oil
6-8 boneless chicken thighs, trimmed
1 tbsp Greek seasoning (I use one from Spice & Tea Exchange)
1 tsp coarse sea salt
1 tsp ground black pepper
1 cup chopped onion
2 tbsp minced garlic, plus 3-4 whole cloves of garlic peeled
2 tbsp freshly squeezed lemon juice
1-2 tsp fresh or dried oregano, finely chopped if fresh
1 cup organic chicken stock (not broth, you want the rich flavor from the stock)
1 cup pitted Kalamata olives
1/2 cup chopped roasted red pepper
1 tbsp capers, drained
1/4 cup chopped sundried tomatoes (in olive oil)
Directions:
Preheat oven to 450 degrees. Heat oil in a dutch oven over medium-high heat. Sprinkle chicken evenly with salt, pepper and Greek seasoning. Cook chicken, skin side down for 3 minutes, flip and add onion, garlic (minced and whole), lemon juice and oregano. Cook for 5 minutes. Add chicken stock, olives, red peppers, capers and sun-dried tomatoes. Bring to a boil, then cover and transfer to the oven to cook for another 25 minutes. Remove from oven and serve over cauliflower “rice” (see recipe below).
Cauliflower Rice
Ingredients:
4 cups cauliflower florets
3 tbsp extra virgin olive oil
sea salt and pepper to taste
Directions:
Boil cauliflower for 8 minutes or until tender. Drain. Return to pan and add oil, salt and pepper and mash gently with a fork until cauliflower resembles rice.
- 3-4 tbsp extra virgin olive oil
- 6-8 boneless chicken thighs trimmed
- 1 tbsp Greek seasoning I use one from Spice & Tea Exchange
- 1 tsp coarse sea salt
- 1 tsp ground black pepper
- 1 cup chopped onion
- 2 tbsp minced garlic plus 3-4 whole cloves of garlic peeled
- 2 tbsp freshly squeezed lemon juice
- 1-2 tsp fresh or dried oregano finely chopped if fresh
- 1 cup organic chicken stock not broth, you want the rich flavor from the stock
- 1 cup pitted Kalamata olives
- 1/2 cup chopped roasted red pepper
- 1 tbsp capers drained
- 1/4 cup chopped sundried tomatoes in olive oil
- For the "rice":
- 4 cups cauliflower florets
- 3 tbsp extra virgin olive oil
- sea salt and pepper to taste
- Preheat oven to 450 degrees.
- Heat oil in a dutch oven over medium-high heat.
- Sprinkle chicken evenly with salt, pepper and Greek seasoning.
- Cook chicken, skin side down for 3 minutes, flip and add onion, garlic (minced and whole), lemon juice and oregano.
- Cook for 5 minutes.
- Add chicken stock, olives, red peppers, capers and sun-dried tomatoes.
- Bring to a boil, then cover and transfer to the oven to cook for another 25 minutes.
- To prepare the cauliflower rice:
- Boil cauliflower for 8 minutes or until tender.
- Drain.
- Return to pan and add oil, salt and pepper and mash gently with a fork until cauliflower resembles rice.
Mouth is watering. I can’t wait to make this!!!
Oh my goodness this looks like an amazing flavor combination! I have never tried braising and I will need to try 🙂
Thank you ladies!
I just made this. It’s amazing!!!! Our house smelled like heaven, what a wonderful recipe – our new favorite! Gave me a great reason to use our shiny new Le Creuset dutch oven 🙂
Awesome! So glad that you loved this dish! I love my dutch oven…I’m sure you’ll have it well broken into in no time! Braising is delicious!!
I’ve made this twice in two weeks now. Absolutely one of my favorite dishes. Love it!!
Great! So glad that you love the dish!! Thank you for taking the time to comment. 🙂
Could you explain what greek seasoning is? Is this an herb combination that someone prepackages?
Hi Sherry! Yes, it’s a seasoning blend. The one I use is from The Spice and Tea Exchange and includes: oregano, garlic, pepper, onion, sea salt, feta powder and lemon zest.
I am making this tonight! Only I am using bone-in thighs, and I don’t have a dutch oven 🙁 so I guess i’ll use a roasting pan. Any helpful hints??
Hi Cyndy! Sorry, just seeing this. A deep oven-proof skillet should work well for this, too. I hope you enjoy the recipe.
Had to thank you for such a delicious recipe! I made this for lunch today, and I adapted it for my pressure cooker (Instant Pot). Used all ingredients as listed, but first browned the thighs lightly and sauteed onion and garlic in the juices. Added everything else in and hit the “Meat/Stew” button for 15 minutes. It was so full of flavor and went perfectly with mashed cauliflower. Many thanks! 🙂
You are most welcome, Susan! I’m so glad that you enjoyed the recipe. Your pressure cooker version is a great idea!
This is so yummy! I made this before and it really is delish. Thanks for sharing it!
So glad you enjoyed it Michelle!