Greek Chicken Stew (Stifado) Recipe
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Greek Chicken Stew (Stifado)

By: Gracey  
"This is traditional hearty Greek comfort food. It is typically made with hare or beef. This version uses chicken, so that you can have the heartiness and full taste without the trouble or extra calories!"

Rating: This weblink has been rated 16 times with an average star rating of 4.5 Read Reviews (15)

Rate/Review | 588 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 10 small shallots, peeled
  • 1 cup olive oil
  • 2 teaspoons butter
  • 1 (4 pound) whole chicken, cut into pieces
  • 2 cloves garlic, finely chopped
  • 1/2 cup red wine
  • 1 cup tomato sauce
  • 2 tablespoons chopped fresh parsley
  • salt and ground black pepper to taste
  • 1 pinch dried oregano, or to taste
  • 2 bay leaves
  • 1 1/2 cups chicken stock, or more if needed

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the shallots, and cook uncovered for 3 minutes until just tender. Drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold, drain well, and set aside.
  2. Heat the olive oil and butter in a Dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. Add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. Stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.
  3. Pour in red wine and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. Pour the chicken stock over the chicken pieces to cover, and stir to combine.
  4. Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.

Footnotes

  • Cook's Note
  • You can substitute 4 large chicken breast halves for the whole cut-up chicken.
  • To peel shallots, blanch them in boiling water for about 3 minutes until the skins loosen. Use a sharp paring knife to cut the ends from the shallots and remove the peels.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 574 | Total Fat: 45.3g | Cholesterol: 100mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2008 by JENNIOROBERTS 
I used less than 1/4 c olive oil, and increased the chicken broth to 2 cups. My 4 kids and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2008 by mis7up Supporting Member (Click to learn more about Supporting Membership)
This dish was awesome. Chicken was tender, the shallots melted in your mouth, the flavors were... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2009 by Carnivore Supporting Member (Click to learn more about Supporting Membership)
The first time I made this, I followed the recipe exactly. It was OK, but too bland for my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by sixkyej 
This is great! Made exactly as stated, except I reduced the oil. Love the broth over rice.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by Gail 
This was wonderful! Very tender and tasty. I followed the recipe exactly, except that I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by amylouise 
This was really delicious. My 11 yr old was especially taken by it, and by the way it smells... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by demo 
I followed the recipe but took others' advice and added more spice -- lots of garlic, oregano,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2009 by Mary Fahey 
Delicious! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2009 by reidnez 
Delicious! I substituted white wine for red and used 2 leeks because I couldn't find shallots... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by Kimberly 
Good, but not great...it smelled so good while simmering that I was anticipating a very... MORE

 
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