“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!” - by Gracey
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- 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.
- Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.
Nutrition
Amount Per Serving (8 total)
- Calories
- 574 cal
- 29%
- Fat
- 45.3 g
- 70%
- Carbs
- 6.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"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. ..." See moreNow 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. "
Kathy_in_TN
"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 ar..." See moree 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."
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