39 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1

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!

Gracey
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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.

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.

Nutrition Facts

574 calories; 45.3 g total fat; 100 mg cholesterol; 394 mg sodium. 6.8 g carbohydrates; 31.8 g protein; Full Nutrition


Reviews (32)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/09/2010
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 are 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.
(66)

Most helpful critical review

Rating: 2 stars
08/26/2010
I had such high hopes but the end result was greasy and tasteless. I thought that 1 cup of olive oil was a bit much but went against my better judgment and used it anyway. I even thought that I should probably have drained the pain after the chicken fried but didn't do that either. I stuck to the recipe to a "T" and unfortunately it was disappointing. TIPS a) cut down on the oil/butter or b) drain the grease after frying.
(4)
39 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
Rating: 4 stars
03/27/2009
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. Now 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.
(94)
Rating: 5 stars
08/09/2010
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 are 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.
(66)
Rating: 5 stars
11/19/2008
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!!!!!
(40)
Rating: 3 stars
11/16/2010
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 and ten cloves of garlic is on the right track.
(36)
Rating: 5 stars
11/17/2008
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 poured the yummy broth from this over the rice. I got RAVE reviews from my whole family even from the pickiest child. Thanks soo much Gracey for this recipe will make this again.
(34)
Rating: 5 stars
04/14/2010
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 excellent flavours and the potatoes thickened the sauce a bit. Fabulous with pain de campagne to dip in the sauce and clean your plate with. Made three days worth - mmmmmmmmm!!!
(32)
Rating: 5 stars
02/12/2009
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 consistency a bit too. I peeled most of the skin off my chicken; the olive oil and chicken grease can be a bit much. Otherwise this is a fabulous recipe.
(18)
Rating: 4 stars
02/16/2010
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 used a pkg of bone-in/skin-on thighs and drumsticks since my family loves dark meat in a stew. I used a bit more tomato sauce (chunky style with herbs) and I used 3 heaping Tbsp of minced garlic and a lot more Oregano than what it called for b/c we like more flavorful dishes as well. Used lots of chopped fresh parsley too. Also added a container of fresh white mushrooms halved. The results were good! Meat totally fell off the bone and the flavors were great. My husband didn't care for it but that's because I put it over Batsmati rice which was sticky and mushy. I think over egg noodles would be better next time. Thanks for sharing!
(14)
Rating: 5 stars
06/15/2009
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 so I used very thickly sliced up onion and didn't blanch them first. I also didn't use near the oil called for but I did use more than I normally would-prob. close to 1/4 cup. I didn't have any parsley but I added a bunch of fresh marjoram and a little fresh oregano. At the end I thickened it up with a little cornstarch slurry. Served it with rice and salad. I love this recipe albeit a little changed up.
(13)