Chicken Stifado
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Makes 4 to 6 servings
Here's a Greek-inspired stew brimming with chunks of chicken and vegetables.
When making poultry stews, I prefer the dark meat because it doesn't dry out
with long cooking, like chicken breast.
2 teaspoons olive oil
6 skinless, boneless chicken thighs
1 1/2 teaspoons dried oregano
Salt and freshly ground pepper, to taste
8 ounces pearl or small white boiling onions, peeled (use thawed frozen, if
you wish)
1 1/2 cups homemade chicken broth or use low-sodium canned broth
1 garlic clove, minced
6 ounces fresh green beans, trimmed and cut into 1/2-inch lengths
1/2 cup dry vermouth or white wine
3 cups cooked rice (1 1/2 cups raw)
- In a large nonstick skillet, heat the oil over medium heat. Season the
chicken with the oregano, salt and pepper. Add the thighs to the skillet and cook,
turning once, until lightly browned, about 8 minutes. Transfer to a plate and set aside.
- Add the onions to the skillet with 1/2 cup of the broth. Boil over
medium-high heat until the broth is evaporated and the onions are glazed, about 5 minutes.
Stir in the green beans, the remaining 1 cup broth, and wine. Return the thighs to the
skillet. Cover and simmer over medium-low heat until the beans are just tender, about 10
minutes. Season the sauce with salt and pepper to taste.
- Spoon the rice onto warm dinner plates. Top with a chicken thigh, and
spoon the sauce over all.
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