Greek-Style Stewed Chicken Recipe

Name: Greek-Style Stewed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 broiler-fryer chicken, cut into 8 pieces (1 chicken = about 3 1/2 lb); 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 1 teaspoon ground cinnamon; 2 tablespoons extra virgin olive oil; 2 cups chopped onion; 2 tablespoons minced garlic, divided; 1/2 cup dry white wine (such as Pinot Blanc or Chardonnay); 1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, undrained; 1 tablespoon chopped fresh oregano; 1 tablespoon Hunt's Tomato Paste; 1/2 cup grated Mizithra, kasseri or Parmesan cheese, optional

Servings: persons

1 broiler-fryer chicken, cut into 8 pieces (1 chicken = about 3 1/2 lb)
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
2 tablespoons extra virgin olive oil
2 cups chopped onion
2 tablespoons minced garlic, divided
1/2 cup dry white wine (such as Pinot Blanc or Chardonnay)
1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, undrained
1 tablespoon chopped fresh oregano
1 tablespoon Hunt's Tomato Paste
1/2 cup grated Mizithra, kasseri or Parmesan cheese, optional

1
Hands On: 25 minutes
2
Total: 1 hour 25 minutes
3
Pat chicken dry with paper towels. Discard wings, back and giblets or save for another use. Mix salt, pepper and cinnamon in small bowl; rub chicken pieces with salt mixture. Heat oil in 11-inch skillet with high sides over high heat until hot. Add chicken, skin side down. Cook 4 to 5 minutes on each side or until brown. (Cook chicken in 2 batches if pan is too small for chicken to brown properly.) Remove chicken from skillet and place on plate; keep warm.
4
Reduce heat to medium-high. Add onion and 1 tablespoon garlic. Cook 3 minutes or until onion is tender, stirring occasionally. Add wine and scrape bottom of skillet with wooden spoon to loosen any cooked-on brown bits. Continue cooking until wine has evaporated.
5
Add undrained tomatoes, remaining garlic and oregano to skillet; stir. Return chicken, skin side down, and juices to skillet. Cover; reduce heat to low. Cook slowly 25 to 30 minutes or until chicken is tender and no longer pink.
6
Remove chicken from skillet; keep warm. Stir tomato paste into sauce. Cook uncovered over medium heat 10 minutes or until sauce reduces by about half.
7
Serve chicken with sauce. Sprinkle each serving with cheese, if desired.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 broiler-fryer chicken, cut into 8 pieces (1 chicken = about 3 1/2 lb), 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon ground cinnamon, and more.

Yes, Greek-Style Stewed Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek-Style Stewed Chicken

How did you like this recipe?

Frequently Asked Questions