Greek Stew

Greek Stew

Craig Chandler

"I'm not sure how 'Greek' this is. However, my father made this, his parents came from Cephalonia, and he called it 'Greek stew.' As with many such recipes, the leftovers are even better a day or two later."
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1 h 40 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
  2. Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
  3. Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
  4. Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.


  • Cook's Notes:
  • Serve with a Greek salad and bread for sopping. As kids, the sopped bread was the main course for us, and the chicken was a side.
  • Substitute any cooked rice for bread and put stew over the rice.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 4
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Very tasty! The chicken cooked up tender and juicy. The flavours were a wonderful treat ranging from the citrus and tomato to the nutty cinnamon. Thank you Craig Chandler for your recipe.

I really liked this recipe, one of the few soup/stew recipes that doesn't need 20 ingredients. I halved the recipe and added some canned tomatoes and a ton of salt and served it over rice. This ...

Will definitely make it again. Very tasty and a little different flavor from what I am used to. I made a few slight changes .. I added a more then a drop of hot sauce, gave the bottle a few go...

If you’re looking for something a little different in a chicken dish, you may want to try this recipe. The flavor profile is complex, and the chicken comes out moist and flavorful. I deboned t...

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