Greek Chicken Stew

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
1 1/4 teaspoons	6.3ml	Salt
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper
2 teaspoons	10ml	Dried oregano leaves
2		Chickens, preferably organic - (3 lbs ea) - cut into 8 pieces
3 1/2 tablespoons	52ml	Olive oil - divided
3		Onions - thinly sliced
1 1/2 teaspoons	7.5ml	Minced garlic
1 cup	110g / 3.9oz	Thinly-sliced celery
1 cup	110g / 3.9oz	Thinly-sliced carrots
1/2 cup	118ml	Dry white wine
1		Diced tomatoes with no salt - (14 1/2 oz)
1		Low-salt chicken broth - (14 1/2 oz)
2 tablespoons	30ml	Tomato paste
12		Kalamata olives
1/3 cup	30g / 1.1oz	Minced fresh parsley - mixed with
1 teaspoon	5ml	Dried oregano leaves
1/2 cup	73g / 2.6oz	Finely-crumbled Feta cheese

Recipe Instructions

Heat the oven to 375 degrees. Set aside a 4-quart casserole or baking dish.

Combine the flour, salt, pepper and oregano in a large plastic food bag. Coat a few chicken pieces at a time, shaking off the excess. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. When the oil is hot, brown the chicken on all sides in 2 batches without crowding, about 6 minutes.

As the pieces are browned, transfer to the reserved casserole. Repeat the process until all the chicken is browned, adding more oil as needed (reserve 1/2 tablespoon). Add any remaining seasoned flour to the casserole.

Add the reserved 1/2 tablespoon of oil to the same skillet over medium-high heat. When hot, add the onions, garlic, celery and carrots. Cook, stirring often, until the onions are soft, about 8 minutes. Add the wine, tomatoes, broth, tomato paste and olives. Stir well. Bring to a boil, then pour over the chicken, making sure the ingredients are well distributed.

Bake, covered (with foil or casserole cover), 1 hour. Use tongs to move chicken from bottom to top. Bake, uncovered, about 30 minutes more. There should be lots of sauce (for spooning over the macaroni side dish). Cool, then refrigerate up to 3 days, covered airtight.

To serve, skim any congealed fat off the surface. Reheat, covered, at 350 degrees until bubbling, about 45 minutes. Taste; adjust seasoning. Serve over hot macaroni, spooning on extra sauce. Sprinkle with the parsley mixture and feta cheese. Serve hot.

This recipe yields 6 to 8 servings.

Each of 8 servings: 567 calories; 1,019 mg sodium; 136 mg cholesterol; 38 grams fat; 17 grams carbohydrates; 36 grams protein; 3.77 grams fiber.

Source:
The Los Angeles Times, 02-14-2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.