Greek Chicken Stew

Greek Chicken Stew

So, this isn’t what I generally think of as a stew. It’s not a thick gravy with small chunks of edibles, generally speaking. The chicken is on the bone, the sauce isn’t thickened, there are a lot of beans… but man, this stuff is GOOD. It’s requested with reasonable frequency by my roommates, and rice is the main leftover unless I actually make extra. (Pro tip: remove the skin from any chicken thighs you have left over, because it doesn’t reheat well.)

This is a delicious, cheap meal that isn’t particularly labor-intensive, which is very nice. It does simmer for a bit, but you can wander off and do other things while it’s at it. Add a salad and you have a full meal resplendent with yumminess!

Greek Chicken Stew, adapted from Budget Bytes

2 Tbsp. oil
4-6 chicken thighs, bone in, skin on
1 onion, diced
6 cloves garlic, minced
1/2 c. white wine
1 14.5-oz can diced tomatoes (fire roasted is nice)
1 8-oz can tomato sauce
2 bay leaves
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 c. chopped fresh parsley, divided
1 15-oz can chickpeas, drained and rinsed
salt and pepper to taste
3-4 oz. feta cheese, crumbled
2-3 c. cooked rice, for serving

Heat 1 Tbsp. of oil in a heavy Dutch oven over medium heat. Pat the chicken thighs dry and season them with salt and pepper. When the oil shimmers, add them to the pot, skin side down. Let them cook for 5-8 minutes, browning the skin, and then flip them over to brown the other side, another 5-8 minutes.

When the chicken is brown, remove it from the pot to a plate. Add the onions and garlic and cook until soft and golden, about 8 minutes. Add the wine and stir, scraping up any brown bits on the bottom of the pan. Add the tomatoes with their juice, tomato sauce, bay leaves, oregano, thyme, and half the parsley. Stir to combine, and bring up to a boil. Reduce the heat to low, nestle the chicken thighs back into the mix (and pour any juices that collected back on into the pot), and put a lid on it. Simmer for about 20 minutes.

Stir the chickpeas into the pot, and continue simmering without the lid for another 15 minutes or so. Taste for seasoning. Serve over rice with feta crumbled over the top. Yum!


~ by iliadawry on 1 May 2013.

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