Greek · Dinner
Chicken and Vegetable Stew
Braised chicken thigh and vegetable stew finished with tomato, oregano, and lemon juice, enriched with cannellini beans and feta cheese. The chicken shreds easily, the broth reduces to a thick base, and the dish is served with crumbled feta and fresh parsley.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
28.4gFat
30.1gCarbs
8.6gSugar
8.9gFiber
1310mgSodium
251mgChol
10.2gSat Fat
1180mgPotassium
340mgCalcium
4.8mgIron
1.4mcgVitamin B12
22mgVitamin C
Goes well with
Greek Red Wine (Xinomavro or Agiorgitiko)
local
Greek Coffee (Elliniko)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the chicken thigh into 2-inch chunks and slice the onion, carrot, celery, and parsley on a cutting board.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and sear the chicken chunks for 4 minutes per side until golden brown.
3
Sweat
Add the onion, garlic, carrot, and celery to the pot and sweat over medium heat for 5 minutes until the onion turns translucent.
4
Simmer
Stir in the canned tomatoes, chicken stock, dried oregano, and lemon juice from half a lemon, bring to a gentle simmer over medium-low heat, cover, and cook for 35 minutes until the chicken shreds easily with a fork, adding the cannellini beans in the final 5 minutes.
5
Plate
Ladle the stew into a bowl, scatter the crumbled feta and parsley on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 1 cup180g, canned, drained cannellini beans
- 3 oz86g feta cheese
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small carrot
- 22 small celery stalk
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup240ml chicken stock
- 2 tsp2 tsp dried oregano
- 11 lemon
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
