Go Back
–+ servings
Chicken stifado is a delicious and healthy Greek stew which cooks in 30 minutes, making it easy comfort food for a weeknight. In this stew chicken thighs are marinated in a red and herb marinade then browned and cooked together with artichokes, tomatoes, and plenty of onions. Great over orzo, mashed potatoes, or noodles.
Print

Greek Chicken Stifado (Stew)

Chicken stifado is a delicious and healthy Greek stew which cooks in 30 minutes, making it easy comfort food for a weeknight. In this stew chicken thighs are marinated in a red and herb marinade then browned and cooked together with artichokes, tomatoes, and plenty of onions. Great over orzo, mashed potatoes, or noodles.
Course Main Course
Cuisine Greek
Prep Time 8 hours
Cook Time 35 minutes
Total Time 8 hours 35 minutes
Servings 4 servings
Author Just a Little Bit of Bacon

Ingredients

Red Wine Marinade

  • 1 cup red wine
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Chicken Stifado

  • 1 1/2 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 12-15 baby onions such as shallots, pearl onions, or cipollini; peeled and halved or quartered
  • 10 medium cloves garlic, chopped
  • 2 tbsp tomato paste
  • 2 cups chopped tomatoes
  • 1 14-oz can baby artichokes, quartered
  • 2 tbsp lemon juice
  • 1 cup pitted kalamata olives, halved
  • 1/4 cup chopped fresh parsley

Instructions

  • Mix together all marinade ingredients. Trim and dice the chicken into bite sized pieces. Add the marinade and the chicken to a large sealable bag. Let the chicken marinate in the refrigerator for at least 8 hours, up to 24 hours.
  • Heat the olive oil in a dutch oven over medium high heat. Take the chicken out of the marinade (reserving the marinade) and brown the chicken on all sides. Once the chicken is browned, remove it to a plate.
  • Add the shallots to the pot and cook until browned and softened, about 8 minutes. Add the garlic and cook for 1 minute. Then add the tomato paste and stir it in. Let the tomato paste caramelize for 1-2 minutes.
  • Add the reserved wine marinade and bring to a boil. Boil for 2 minutes. Then add the chopped tomatoes and artichokes. Bring to a boil then lower the heat so that the stew is simmering. Simmer, partially covered, for 10 minutes.
  • Return the chicken to the pot and add in the lemon juice and olives. Simmer until the chicken is completely cooked through. Sprinkle the stew with chopped parsley and serve over cooked orzo, rice, mashed potatoes, or noodles.

Notes

  • I used Pomi Chopped Tomatoes. This brand has no tomato juice or calcium chloride added. (Or anything else - it's just tomatoes.) This means the tomatoes melt into the sauce instead of remaining separate chunks.
  • Most of the active prep time involves peeling the onions. If you wish, switch to using ~3 chopped large white onions instead.