Greek · Dinner
Chicken and Vegetable Stew
Bone-in chicken thighs braise slowly with potatoes, carrots, celery and onion in a tomato and oregano broth, finished with lemon juice for brightness. A rustic Greek home-style stew, simmered gently until the chicken falls tender and the vegetables soften.
$5
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
450Calories
38.2gProtein
21.8gFat
26.7gCarbs
7.6gSugar
5.1gFiber
1072mgSodium
209mgChol
5.4gSat Fat
1285mgPotassium
89mgCalcium
3.2mgIron
0.8mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
low-calorie
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry, season with salt and pepper. Slice the onion, mince the garlic, slice the carrot and celery, and cube the potato.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear the chicken skin-side down 3-4 minutes until golden brown, then remove to a plate.
3
Sweat
Lower heat to medium. Sweat the onion and garlic in the same pot 3-4 minutes, stirring often, until translucent.
4
Simmer
Return the chicken to the pot with the carrot, celery, potato, canned tomato, oregano and bay leaf. Add chicken stock, bring to a gentle bubble, reduce to low, cover and simmer 40-45 minutes until the chicken pulls easily from the bone.
5
Plate
Ladle the stew into a bowl, scatter the parsley over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g bone-in chicken thigh
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small carrot
- 22 celery stalk
- 22 small potato
- 200g200g canned tomato
- 240ml240ml chicken stock
- 2 tsp2 tsp dried oregano
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
