Greek · Dinner
Braised Chicken with Cretan Greens
Cretan Chicken with Stamnagathi
Chicken thigh pan-braised with wild stamnagathi greens in lemon and olive oil, a farmhouse dish from the Cretan highlands.
$$
10 minsPrep
35 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
2gSugar
4gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Season both chicken thighs with 1.5 tsp salt and 0.5 tsp black pepper. Thinly slice 6 garlic cloves. Wash and trim 400g stamnagathi greens. Measure 6 tbsp lemon juice, 120ml white wine, and 200ml chicken stock.
2
Sear
Heat 4 tbsp olive oil in a wide pan over medium-high heat. Place chicken thighs skin-side down, sear 7–8 minutes until deep golden. Flip, sear 3–4 minutes. Remove and set aside.
3
Bloom
Reduce heat to medium, add remaining 2 tbsp oil. Add sliced garlic, soften 1–2 minutes until fragrant but not coloured.
4
Reduce
Pour in white wine, simmer 2 minutes until reduced by half, scraping up pan residue.
5
Braise
Return chicken thighs to pan, add stock, cover, and braise over low heat 22–25 minutes until juices run clear when pierced.
6
Simmer
Add stamnagathi greens, cover, cook 3–4 minutes over low heat until just wilted and tender.
7
Finish and plate
Squeeze 6 tbsp lemon juice over the chicken and greens. Transfer to warm plates and serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large chicken thighs, bone-in skin-on
- 400g (14.1 oz) stamnagathi or chicory greens
- 90ml (1/4 cup + 2 tbsp) extra virgin olive oil
- 6 garlic cloves
- 6 tbsp lemon juice
- 120ml (1/2 cup) dry white wine
- 200ml (3/4 cup + 2 tbsp) chicken stock
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 2 crusty bread