Greek Chicken Stew (Stifado)

Name: Greek Chicken Stew (Stifado)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 2 bay leaves; 2 teaspoons butter; 355 milliliters chicken stock, or more if needed; 2 Tbsps chopped fresh parsley; 2 cloves garlic, finely chopped; 8 servings salt and ground black pepper to taste; 237 milliliters olive oil; 1 pinch dried oregano, or to taste; 118 milliliters red wine; 10 smalls shallots, peeled; 237 milliliters tomato sauce; 2 kilograms whole chicken, cut into pieces

You can never have too many Mediterranean recipes, so give Greek Chicken Stew (Stifado) It will be a hit at your Autumn event. It works well as a budget friendly main course. It is a good option if you're following a gluten free and primal diet.

Instructions

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the shallots, and cook uncovered for 3 minutes until just tender.

Ingredients you will need

Shallot

Drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold, drain well, and set aside.

Ingredients you will need

Water

Shallot

Equipment you will use

Colander

Heat the olive oil and butter in a Dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling.

Ingredients you will need

Olive Oil

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. Stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.

Ingredients you will need

Chicken Pieces

Shallot

Garlic

Equipment you will use

Frying Pan

Pour in red wine and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves.

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Salt And Pepper

Tomato Sauce

Bay Leaves

Red Wine

Oregano

Parsley

Pour the chicken stock over the chicken pieces to cover, and stir to combine.

Ingredients you will need

Chicken Pieces

Chicken Stock

Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.

Ingredients you will need

Shallot

Whole Chicken

Stew

Equipment

Ingredients

Servings:

bay leaves 2teaspoons

butter 355milliliters

chicken stock, or more if needed 2Tbsps

chopped fresh parsley 2cloves

garlic, finely chopped 8servings

salt and ground black pepper to taste 237milliliters

olive oil 1pinch

dried oregano, or to taste 118milliliters

red wine 10smalls

shallots, peeled 237milliliters

tomato sauce 2kilograms

whole chicken, cut into pieces

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. The Skouras Saint George Agiorgitiko with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.