Robbie’s Inspiration – Recipes from around the world: Greek cherry tomato and black olive chicken stew

My family like red meat best especially in stews. They claim that chicken stews are insipid which is true in comparison to red meat stews. I looked for a base recipe that would have a stronger flavour and found this recipe on Panning the Globe site: https://www.panningtheglobe.com/greek-chicken-and-potatoes/

I used the basic concepts from this recipe and created my own Green cherry tomato and black olive chicken stew as follows:

Ingredients

8 drumsticks and 8 chicken thighs with skin

5 Tbspns olive oil

2 small onions, peeled and chopped

Salt and pepper to taste

1 Tbspn garlic flakes

1/2 cup semi-sweet white wine

2 tins whole cherry tomatoes

60 ml (1 tin) tomato paste

1 tspn cinnamon

2 tspns dried oregano

2 tspns dried parsley

3 cups chicken stock

700 grams baby potatoes, cut in half

3 Tbspns cornflour to thicken

2 x 200 gram packets olives, drained and pitted

Method

Heat 3 Tbspns of olive oil in a large pot. Add half the chicken to the pot and sprinkle with 10 ml peppercorns and 5 ml salt. Brown the chicken and set aside. Repeat for the second batch of chicken.

Add 2 Tbspns of olive oil and fry the onion and garlic flakes until the onion is translucent. Pour in the white wine – it will bubble and hiss. Add the whole cherry tomatoes, tomato paste, cinnamon, parsley, and oregano. Add back the chicken. Stir in the chicken stock and potatoes. Bring to the boil and then turn down to a simmer for 25 minutes.

Mix 3 Tbspns of cornflour with 6 Tbspns of the chicken sauce and add to the pot. Add the olives and simmer for a further 35 minutes or until the potatoes are cooked through.

I served with rice, but if you don’t have boys that are always hungry, the potatoes should be enough carbs.

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52 thoughts on “Robbie’s Inspiration – Recipes from around the world: Greek cherry tomato and black olive chicken stew

  1. Although Venison stew/casserole is my favourite, I don’t think Chicken stews are necessarily insipid. I cook my chicken cassroles with shallots and carrots, plenty of garlic, and use a Le Creuset cast-iron pot on a low heat to cook it slowly. 🙂
    Best wishes, Pete.

    Liked by 1 person

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