Greek Chicken Stew (Stifado)

Greek Chicken Stew (Stifado)

Gracey 32

"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!"


1 h 30 m servings 574 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 45.3 g
  • 70%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  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.


  • 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.
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  1. 36 Ratings


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 ore...

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 t...

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!!!!!

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 an...

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, ...

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 exc...

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 consis...

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 ...

This was really delicious. My 11 yr old was especially taken by it, and by the way it smells while cooking. I did have to make a couple of changes, due to what I had. I didn't have shallots, ...