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Greek Chicken Stew

Time1 hour 45 minutes
YieldsServes 6 to 8
Greek Chicken Stew
(Los Angeles Times)
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Here’s a satisfying company meal that makes you glad you’ve cooked at home rather than gone out to eat.

This Greek chicken stew, a simple, robust dish of chicken, tomatoes, herbs and Kalamata olives, simmers in the oven with little attention from the cook. Make it a day or two ahead so the flavors can develop. Served with short macaroni with fresh dill and green onion butter, it’s real comfort food.

Dessert takes a nod from baklava, the sweet Greek pastry dessert. A spiced honey-lemon syrup is brushed over pears as they roast until just tender. Easily reheated at serving time, they are served with a small scoop of vanilla ice cream and garnished with toasted walnuts.

For dessert, brush halved pears with 1/2 cup honey, 2 tablespoons butter, 2 teaspoons lemon juice, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg and bake at 400 degrees until tender, 20 to 25 minutes, basting twice. Scoop out the seeds and fill with walnuts toasted 5 to 6 minutes at 350 degrees; serve with ice cream.

Mandel is a cookbook author.

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1

Heat the oven to 375 degrees. Set aside a 4-quart casserole or baking dish.

2

Combine the flour, salt, pepper and oregano in a large plastic food bag. Coat a few chicken pieces at a time, shaking off the excess.

3

Heat 1 1/2 of tablespoons of oil in a large nonstick skillet over medium-high heat. When the oil is hot, brown the chicken on all sides in 2 batches without crowding, about 6 minutes. As the pieces are browned, transfer to the reserved casserole. Repeat the process until all the chicken is browned, adding more oil as needed (reserve 1/2 tablespoon). Add any remaining seasoned flour to the casserole.

4

Add the reserved 1/2 tablespoon of oil to the same skillet over medium-high heat. When hot, add the onions, garlic, celery and carrots. Cook, stirring often, until the onions are is soft, about 8 minutes. Add the wine, tomatoes, broth, tomato paste and olives. Stir well. Bring to a boil, then pour over the chicken, making sure the ingredients are well distributed.

5

Bake, covered (with foil or casserole cover), 1 hour. Use tongs to move chicken from bottom to top. Bake, uncovered, about 30 minutes more. There should be lots of sauce (for spooning over the macaroni side dish). Cool, then refrigerate up to 3 days, covered airtight.

6

To serve, skim any congealed fat off the surface. Reheat, covered, at 350 degrees until bubbling, about 45 minutes. Taste; adjust seasoning. Serve over hot macaroni, spooning on extra sauce. Sprinkle with the parsley mixture and feta cheese. Serve hot.