Description
Greek comfort meets rustic charm in this hearty chicken stifado, featuring tender meat simmered with earthy artichokes and briny kalamata olives. Rich Mediterranean flavors dance across your palate, inviting you to savor each delightful, slow-cooked bite of this traditional Greek classic.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) boneless skinless chicken thighs, diced into bite-sized pieces
Vegetables and Aromatics:
- 12–15 baby onions (such as shallots, pearl onions, or cipollini, peeled and halved or quartered)
- 10 cloves garlic, chopped
- 2 cups chopped tomatoes
- 1 can (14 ounces/400 grams) baby artichokes, quartered
Herbs, Spices, and Other Ingredients:
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 cup pitted kalamata olives, halved
- 1/4 cup chopped fresh parsley
Instructions
- Marinate chicken pieces in a zipped bag with aromatic herbs, olive oil, and seasonings for 8-24 hours in the refrigerator to infuse deep flavors.
- Preheat a Dutch oven to medium-high heat, remove chicken from marinade, and sear pieces until golden brown on all sides, then set aside on a separate plate.
- Caramelize baby onions in the same pot for approximately 8 minutes until they turn golden and become tender, creating a rich foundational flavor.
- Add minced garlic and cook briefly until fragrant, stirring continuously to prevent burning.
- Incorporate tomato paste and allow it to caramelize for 1-2 minutes, intensifying the dish’s depth and complexity.
- Pour chopped tomatoes and quartered artichokes into the pot, bringing the mixture to a boil, then reduce heat and simmer partially covered for 10 minutes.
- Reintroduce browned chicken to the simmering sauce, then add kalamata olives and fresh lemon juice, continuing to cook until chicken reaches perfect doneness.
- Sprinkle fresh chopped parsley over the stew for a vibrant finish and aromatic touch.
- Serve the hearty chicken stifado atop warm orzo, fluffy rice, creamy mashed potatoes, or tender noodles to create a complete Mediterranean-inspired meal.
Notes
- Marinate chicken overnight to ensure maximum flavor absorption and tender meat texture.
- Use high-quality extra virgin olive oil for authentic Mediterranean taste and richer depth of flavor.
- Adjust cooking time for artichokes to maintain their delicate texture and prevent mushiness during simmering.
- For gluten-free option, replace orzo with quinoa or cauliflower rice to keep the dish light and nutritious.
- Prep Time: 8 hours (or up to 24 hours)
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 371 kcal
- Sugar: 5 g
- Sodium: 940 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 110 mg