Inspired by my recent trip to Athens, I created a Greek-inspired chicken stew for dinner and it was too good not to share with you! This is a perfect recipe for a gloomy day when you’d rather be under the Mediterranean sun.
Makes approximately 4-6 servings.
- 1 can (400 gr) whole tomatoes
- 70 g tomato paste
- Half a chicken bouillon cube
- 2 cups of water
- 2 red peppers, cut into large pieces
- 8-10 boneless chicken thighs
- 1.5 tablespoons oregano
- 1 tbsp of red wine vinegar
- 1 bay leaf
- 3 large cloves of garlic, minced
- 1 tbsp olive oil
- 1 small onion, chopped
- 100 g flavourful black olives without pits (Kalamata if you can get them)
- 60 g Feta cheese (I used a goat Feta with a salty but slightly nutty flavour)
- 2 glasses of medium/sweet white wine
- Sea salt and pepper to flavour
Crusty bread, rice and/or salad to serve.
- Add the water to a soup pot and dissolve half a chicken stock cube in the water while you bring it to a boil. Place the red pepper pieces in the pot and cover with a lid. Reduce the heat and allow to simmer.
- Add olive oil to a frying pan. Add the garlic and onions and sauté until soft and lightly browned, then add to the soup pot with the peppers.
- At this stage, I accidentally lit the spatula on fire. I don’t advise you do this, instead, continue to step 4.
- In the frying pan, lightly brown the chicken thighs. Do not allow the thighs to cook through, you just want to brown them. Once done, add them to the soup pot.
- Add the tomatoes, tomato paste, red wine vinegar, oregano, bay leaf, salt and pepper (more pepper than salt as the olives and cheese will add a lot of salt) to the soup pot and leave it to simmer.
- Add 1 glass of wine to the soup pot. Pour a second glass of wine and enjoy while the stew cooks on a low heat for the next hour to hour and a half until the fluid has boiled off and the stew is a stew-ish consistency.
- Add the olives to the pot – I added some whole and some chopped up for variety and texture.
- When the stew has cooked and the chicken starts to fall apart, spoon it into soup bowls and crumble Feta cheese across the top of the stew.
- Serve with crusty bread, rice and/or salad and enjoy!