Greek Chicken Stew with Cauliflower and Olives is a delicious and flavorful dish that offers several great qualities. I use no fat Feta to up the health game of this dish. Great alone, or over brown rice.
What is great about Greek Chicken Stew?
Greek cuisine is known for its vibrant and robust flavors, and this stew is no exception. It incorporates traditional Greek ingredients like olives, lemon, garlic, and oregano, which add a distinct and delightful taste to the dish.
The stew combines lean chicken with cauliflower, which is a low-carb vegetable packed with vitamins, minerals, and dietary fiber. Cauliflower is a great substitute for starchy ingredients like potatoes, making this stew a healthier option.
The combination of chicken, cauliflower, and olives provides a good balance of protein, healthy fats, and vegetables, making it a well-rounded and satisfying meal. It offers a variety of nutrients necessary for a healthy diet.
Stews are known for their comforting nature, and this Greek Chicken Stew is no different. The tender chicken, flavorful broth, and hearty cauliflower create a satisfying and cozy meal, perfect for colder days or when you crave a nourishing dish.
Tips
Brown the chicken: Before adding the chicken to the stew, consider browning it first. This step adds an extra depth of flavor and helps seal in the juices. Simply heat some olive oil in a skillet and brown the chicken on both sides until golden.
Use bone-in, skin-on chicken: Using bone-in, skin-on chicken pieces, such as thighs or drumsticks, will result in a more flavorful and tender stew. The bones add richness to the broth, and the skin adds additional flavor and helps keep the chicken moist.
Season the chicken: Prior to cooking, season the chicken with salt, pepper, and dried oregano. This helps to infuse the meat with delicious Greek flavors. You can also add a sprinkle of smoked paprika for an extra smoky taste.
Greek Chicken Stew With Cauliflower and Olives
Prep time: 15 minutes
Cook time: 60 minutes
Yield: 4 Servings
Ingredients:
2 tablespoons extra virgin olive oil
1 large red onion, chopped
2 to 4garlic cloves (to taste), minced
6 to 8chicken legs and/or thighs, skinned
2 tablespoons red wine vinegar
1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
½ teaspoon cinnamon
Salt and freshly ground pepper
½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
1 small or ½ large cauliflower, cored, broken into florets, and sliced about ½ inch thick
12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
1 to 2 tablespoons chopped flat-leaf parsley
1 to 2 ounces feta cheese, crumbled (optional)
Directions:
Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.
Suggested Pairing
Paired with an amazing 2018 Negramoll Piezas N1 from Campio Collective.
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