Greek · Dinner
Chicken and Vegetable Stew (Gluten-Free)
A rustic Greek-style braise of bone-in chicken thigh simmered with potato, carrot, celery and tomato in a lemon-oregano broth. Gluten-free cornstarch thickens the pan juices lightly. Finished with fresh dill and a squeeze of lemon, it is served hot in a bowl with its own vegetables and a rich, savory-bright sauce.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.5gProtein
23.8gFat
28.2gCarbs
8.1gSugar
5gFiber
709mgSodium
206mgChol
5.7gSat Fat
1310mgPotassium
91mgCalcium
3.2mgIron
0.7mcgVitamin B12
26mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season both sides with salt and pepper. Cut potato, carrot, and celery into bite-sized pieces.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear chicken thigh 3 minutes per side until golden brown, then remove to a plate.
3
Sauté
Add onion, garlic, and celery to the pot over medium heat. Sauté 4 minutes until onion turns translucent.
4
Simmer
Return chicken to pot with potato, carrot, canned tomatoes, stock, oregano, and bay leaf. Bring to a boil, reduce to low, cover, and simmer 35 minutes until chicken pulls from bone.
5
Plate
Uncover pot, stir in cornstarch mixed with broth, and simmer uncovered 3 minutes until sauce clings. Remove bay leaf, stir in lemon juice and dill, taste for seasoning, then ladle into a bowl with chicken on top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz420g, bone-in chicken thigh, skin removed
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup150g potato
- 2/3 cup80g carrot
- 1/2 cup50g celery
- 1 cup100g, about a third of a 14.5 oz can canned tomatoes
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp dried oregano
- 22 bay leaf
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp fresh dill
- salt and black pepper to taste
