Greek Chicken Stifado
Description
This dish is a delicious Greek stew made with chicken, onions and lots of spices and flavorful ingredients. It's a great week night dinner served on top of buttered orzo pasta.
Ingredients
6 chicken thighs (about 1 1/2 lb.)
1 c. red wine, such as Cabernet
¼ c. red wine vinegar
2 cloves garlic, halved
2 bay leaves
6 juniper berries
½ t. whole black peppercorns
3 whole cloves
2 cinnamon sticks
1 t. dried oregano
2 sweet cippolini onions or any sweet onion (4 c.), roughly chopped
4 tomatoes, diced
1 T. sugar
1 t. salt
¼ c. olive oil
1 T. tomato paste
1 c. water
fresh parsley
Parmesan cheese
cooked and lightly buttered orzo pasta, for serving
Directions
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Marinade:
Place thighs in a large Ziploc bag; marinate overnight with the wine, vinegar, garlic, bay leaf, juniper berries, peppercorns, clove and cinnamon.
Stifado:
Cut onions into thickly diced chunks.
In a large pot, cook onions in olive oil over medium heat. Add salt, sugar and a pinch of freshly ground pepper. Cook onions until they turn slightly golden, about 15 minutes. Add diced tomatoes, tomato paste, and oregano. Cook for 5 minutes. Add marinated chicken, along with all spices and wine. Pour in 1 c. water; reduce heat to low. Cook for 1 ½ – 2 hours. Season to taste with salt and pepper, if desired.
Serve on top of lightly buttered orzo pasta. For a more authentic Greek flavor, brown the butter first, then garnish with a pinch of parsley and Parmesan cheese right before serving.
4-6 servings.
Prep Time
Cook Time
PT0M