Savory Chicken Stifado with Artichokes and Kalamata Olives Recipe
Introduction
This savory chicken stifado is a delightful blend of tender chicken thighs simmered with artichokes, Kalamata olives, and warm Mediterranean spices. It’s a flavorful and hearty dish perfect for cozy dinners that transport you to the shores of Greece.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup red wine
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 2: Increase heat to medium-high and add the chicken pieces. Cook until browned on all sides, about 5 to 7 minutes.
- Step 3: Sprinkle the cinnamon, oregano, salt, and black pepper over the chicken. Stir well to coat the meat evenly with the spices.
- Step 4: Pour in the diced tomatoes with their juice, chicken broth, and red wine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
- Step 5: Add the artichoke hearts and Kalamata olives to the skillet. Gently stir to combine, cover again, and simmer for another 15 minutes.
- Step 6: Taste the stifado and adjust seasoning if necessary. Remove from heat and let it rest for a few minutes before serving. Garnish with fresh parsley.
Tips & Variations
- For a deeper flavor, marinate the chicken with the spices for 30 minutes before cooking.
- Substitute red wine with additional chicken broth if you prefer a non-alcoholic version.
- Add a pinch of crushed red pepper flakes if you like a bit of heat.
- Serve over creamy polenta or buttered rice for a satisfying meal.
Storage
Store leftover stifado in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the tenderness of the chicken and flavors. This dish also freezes well—thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs remain juicier and more flavorful after slow cooking. If you use chicken breast, watch the cooking time to prevent drying out.
What can I substitute for Kalamata olives?
You can use green olives or a mix of your favorite olives if Kalamata are unavailable. Just be sure to pit them before adding to the dish.
PrintSavory Chicken Stifado with Artichokes and Kalamata Olives Recipe
Savory Chicken Stifado with Artichokes and Kalamata Olives is a flavorful Greek-inspired stew featuring tender chicken thighs simmered in a rich tomato, red wine, and spice sauce. Enhanced with aromatic cinnamon, oregano, and savory artichokes and Kalamata olives, this dish offers a perfect balance of tangy and earthy flavors. It’s a comforting and hearty meal ideal for a weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Ingredients
Chicken and Vegetables
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted and halved
Spices and Liquids
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup red wine
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onion and Garlic: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the skillet. Cook until browned on all sides, about 5-7 minutes.
- Add Spices: Sprinkle the ground cinnamon, dried oregano, salt, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices.
- Simmer with Liquids: Pour in the diced tomatoes with their juice, chicken broth, and red wine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Artichokes and Olives: After 30 minutes, add the drained and quartered artichoke hearts and halved Kalamata olives to the skillet. Stir gently to combine, then cover and simmer for an additional 15 minutes to meld the flavors.
- Final Seasoning and Garnish: Taste the stew and adjust seasoning if necessary. Remove from heat and let it sit for a few minutes before serving. Garnish with freshly chopped parsley for brightness and color.
Notes
- You can substitute chicken breasts for thighs if you prefer leaner meat, but thighs provide more flavor and tenderness.
- If you don’t have red wine, extra chicken broth or a splash of balsamic vinegar can be used as alternatives.
- Serve this stifado with crusty bread, rice, or creamy mashed potatoes to soak up the delicious sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- For a spicier version, add a pinch of crushed red pepper flakes along with the spices.
Keywords: Chicken Stifado, Greek Chicken Stew, Artichoke Recipes, Kalamata Olives, Mediterranean Chicken, Comfort Food
