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

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2009

The first time I made this, I followed the recipe exactly. It was OK, but too bland for my palate. I made it again tonight. Doubled the wine, tripled the parsley, 10 cloves of garlic, 1 T of oregano. Now we're talking. As written, I'm sorry, but I'd grade it no higher than a 3. Making it more assertive - a 5. So I compromise with a 4 rating here, for it is truly a good combination of flavors; simply not enough of them for me.

Most Helpful Critical Review
Nov 16, 2010

I usually always follow the recipe verbatim the first time I prepare it. I agree though it needs more oomph (or in this case, more OPA!). Whoever mentioned doubling the wine, 1 TBS of oregano and ten cloves of garlic is on the right track.

Aug 09, 2010

I have been making this dish since it got published. I couldn't bring myself to add one cup of oil so I used only enough to brown the chicken. I also sub tiny boiler onions for the shallot as they are easier to find and cheaper here. Today I decided to make it in my Crockpot. I wasn't disappointed, if anything it was better. I didn't use the broth because of the excess liquid issue and it intensified the flavors. Excellent recipe either way. Thank-you Gracey for a wonderful dish that I have made and will make again and again.

Nov 19, 2008

I used less than 1/4 c olive oil, and increased the chicken broth to 2 cups. My 4 kids and husband all gave 2 thumbs up--a rarity in our house. Yum!!!!!

Nov 17, 2008

This dish was awesome. Chicken was tender, the shallots melted in your mouth, the flavors were warm and inviting. Easy to make, I used 5 chicken breasts in this dish and served with white rice, poured the yummy broth from this over the rice. I got RAVE reviews from my whole family even from the pickiest child. Thanks soo much Gracey for this recipe will make this again.

Apr 14, 2010

If you added mushrooms you'd practically have a coq au vin. A bit of sugar brought out the sweetness of the tomatoes. I threw in green beans, carrots, and potatoes, all of which absorbed the excellent flavours and the potatoes thickened the sauce a bit. Fabulous with pain de campagne to dip in the sauce and clean your plate with. Made three days worth - mmmmmmmmm!!!

Feb 12, 2009

This was SO delicious! This is such a keeper. I think I will make a few modifications next time - a little less olive oil and shallots. I think throwing in a potato might help thicken the consistency a bit, too. I peeled most of the skin off my chicken; the olive oil and chicken grease can be a bit much. Otherwise, this is a fabulous recipe.

Feb 16, 2010

Made this last night. It was really quite good! I used 6 large shallots and blanched/peeled them as instructed. They "slide" right out of their outer-layers this way, so that was a great tip. I used a pkg of bone-in/skin-on thighs and drumsticks since my family loves dark meat in a stew. I used a bit more tomato sauce (chunky style with herbs), and I used 3 heaping Tbsp of minced garlic and a lot more Oregano than what it called for, b/c we like more flavorful dishes as well. Used lots of chopped fresh parsley, too. Also added a container of fresh white mushrooms, halved. The results were good! Meat totally fell off the bone, and the flavors were great. My husband didn't care for it, but that's because I put it over Batsmati rice, which was sticky and mushy. I think over egg noodles would be better next time. Thanks for sharing!


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  • Calories
  • 574 kcal
  • 29%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 45.3 g
  • 70%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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