Greek Chicken Stew

    (42)
    1 hour 30 minutes

    This is traditional hearty Greek comfort food known as "Stifado". It is typically made with hare or beef but chicken is easier to get and just as good.


    40 people made this

    Ingredients
    Serves: 8 

    • 10 small shallots, peeled
    • 1 cup (250ml) olive oil
    • 2 teaspoons butter
    • 1 (2kg) whole chicken, cut into pieces
    • 2 cloves garlic, finely diced
    • 1/2 cup (125ml) red wine
    • 1 cup (250ml) pasta sauce
    • 2 tablespoons diced fresh parsley
    • 1 pinch salt and ground black pepper, to taste
    • 1 pinch dried oregano, to taste
    • 2 bay leaves
    • 1 1/2 cups (375ml) chicken stock, or more if needed

    Directions
    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Bring a large saucepan of lightly salted water to a boil. Add the shallots and cook uncovered for 3 minutes until just tender. 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.
    2. Heat the olive oil and butter in a large saucepan over medium heat until oil is hot and butter is melted and bubbling. Add the whole blanched shallots and chicken pieces to the frypan and cook turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent; about 15 minutes.
    3. Stir in the diced garlic and cook for another 3 minutes until garlic starts to turn golden.
    4. Pour in red wine and pasta sauce then add the parsley, salt, pepper, oregano and bay leaves.
    5. Pour the chicken stock over the chicken pieces to cover then stir to combine.
    6. Simmer covered over medium-low heat for about 50 minutes until the shallots are soft and the chicken is tender.

    Chicken

    You can substitute four large chicken breast halves for the whole cut-up chicken.

    How to peel a shallot

    To peel shallots blanch them in boiling water for about 3 minutes until the skins loosen. Use a sharp paring knife to cut the ends from the shallots and remove the peels.

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    Reviews and Ratings
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    (42)

    Reviews in English (35)

    foufee
    by
    0

    I made a few alterations, the cup of oil scared me so I used 2 Tablespoons, I did't have shallots so used small brown onions cut in half, but I did have hare . I used homemade pasta sauce (canned tomatoes Thyme, Oregano, Basil and crushed garlic blended). The sauce was excellent, the hare a little chewy - it may have benefited from being slow cooked, I might try that next time - but should not be a problem if chicken is used instead  -  28 Aug 2012

    by
    93

    The first time I made this, I followed the recipe exactly. It was OK, but too bland for my palate. I made it again tonight. Doubled the wine, tripled the parsley, 10 cloves of garlic, 1 T of oregano. Now we're talking. As written, I'm sorry, but I'd grade it no higher than a 3. Making it more assertive - a 5. So I compromise with a 4 rating here, for it is truly a good combination of flavors; simply not enough of them for me.  -  26 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    66

    I have been making this dish since it got published. I couldn't bring myself to add one cup of oil so I used only enough to brown the chicken. I also sub tiny boiler onions for the shallot as they are easier to find and cheaper here. Today I decided to make it in my Crockpot. I wasn't disappointed, if anything it was better. I didn't use the broth because of the excess liquid issue and it intensified the flavors. Excellent recipe either way. Thank-you Gracey for a wonderful dish that I have made and will make again and again.  -  07 Aug 2010  (Review from Allrecipes USA and Canada)

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