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.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Bloom
Reduce heat to medium, add remaining 2 tbsp oil. Add sliced garlic, soften 1–2 minutes until fragrant but not coloured.
Reduce
Pour in white wine, simmer 2 minutes until reduced by half, scraping up pan residue.
Braise
Return chicken thighs to pan, add stock, cover, and braise over low heat 22–25 minutes until juices run clear when pierced.
Simmer
Add stamnagathi greens, cover, cook 3–4 minutes over low heat until just wilted and tender.
Finish and plate
Squeeze 6 tbsp lemon juice over the chicken and greens. Transfer to warm plates and serve with crusty bread alongside.
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