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Greek-style chicken stew recipe

Greek-style chicken stew recipe

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Brimming with bold and sunny Med flavours, this hearty and healthy stew is ideal for the transition between summer and autumn, or winter into spring. We love the fact it's on the table in less than an hour, and there are even leftovers for another meal – try our tart recipe, below. See method

  • Serves 4
  • Takes 55 mins
  • 383 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • 600g pack chicken thigh fillets
  • 1½ tbsp plain flour
  • 1 onion, thinly sliced into half-moons
  • 3 garlic cloves, grated
  • 1 tbsp smoked paprika​
  • 2 tsp dried oregano
  • 500g miniature potatoes, larger ones halved
  • 400g tin chopped tomatoes
  • 1 yellow pepper, sliced
  • 150g tub green & black olives with garlic & herbs
  • 1 lemon, ½ zested and juiced, rest cut into wedges
  • 10g fresh parsley, leaves picked and chopped
  • crusty bread, to serve (optional)
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1595kj
    383kcal     19%

  • Fat

    19g 27%

  • Saturates

    4g 21%

  • Sugars

    8g 9%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 24.6g Protein 25.7g Fibre 5.8g

Method

  1. Heat the oil in a lidded saucepan over a medium-high heat. Season and coat the chicken in the flour, then brown for 3-4 mins each side (you may need to do this in batches). Remove with tongs; set aside.
  2. Add the onion, reduce the heat to medium and fry for 6-8 mins until softened, adding a splash of water if needed. Add the garlic, paprika and oregano and cook for 1-2 mins until fragrant. Tip in the potatoes; stir to coat.
  3. Stir in the tomatoes, then fill the can twice with water and add to the pan. Season, bring to the boil, then simmer for 15 mins. Add the chicken and the pepper to the pan; cover and simmer for 15 mins or until the chicken and potatoes are cooked through.
  4. Remove from the heat and stir in the olives, lemon zest and juice and most of the parsley, then use two forks to shred the chicken. Spoon 500g stew (and about 150ml liquid) into an airtight container for the Mediterranean chicken tart and set aside to cool. Scatter the hot stew with the remaining parsley and serve with crusty bread, if you like.

Tip: Trying making our Mediterranean chicken tart with the leftover stew.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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