greek chicken stifado
How to make greek chicken stifado recipe
Serves 2
Total cooking time 30 minutes
Ingredients:
3 tablespoons olive oil
2 chicken quarters
2 shallots, peeled and cut in half
1 fennel bulb, trimmed and cut into slim wedges
400 g (13 oz) can artichokes, drained and halved
50 g (2 oz) kalamata olives, pitted
3 tablespoons sun-dried tomato paste
2 tomatoes, roughly chopped
1 tablespoon rosemary leaves
300 ml (½ pint) hot chicken stock
warm crusty bread, to serve (optional)
Method:
Heat the oil in a large frying pan, add the chicken, skin side down, shallots and fennel wedges and cook over a medium-high heat for 10 minutes until the chicken is golden.
Turn the chicken over and add the artichokes, olives, tomato paste, tomatoes, rosemary and stock and stir well, then cover tightly and simmer for 15–20 minutes until the chicken is cooked through and the tomatoes have softened, adding a little water if the sauce is too thick. Serve with warm crusty bread to mop up the juices, if liked.
For chicken, artichoke & olive pan-fry, heat 2 tablespoons olive oil in a large frying pan, add 300 g (10 oz) thinly sliced skinless chicken breast fillets and cook over a high heat until golden, then add 1 teaspoon rosemary leaves, a 400 g (13 oz) can artichokes, drained and halved, 75 g (3 oz) pitted black olives and a 300 g (10 oz) jar tomato pasta sauce with vegetables and cook for 5 minutes until piping hot and the chicken is cooked through. Serve with ready-cooked rice or warm crusty bread to mop up the juices. Total cooking time 10 minutes.
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