Delicious and hearty Chicken Stifado with Artichokes and Kalamata Olives, this Mediterranean-style stew brings bold flavors with tender chicken, baby onions, garlic, and olives.
Ingredients:
Marinade:
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Chicken Stifado:
1 1/2 lbs boneless, skinless chicken thighs, diced into bite-sized pieces
2 tablespoons olive oil
12-15 baby onions (such as shallots, pearl onions, or cipollini), peeled and halved or quartered
10 cloves garlic, chopped
2 tablespoons tomato paste
2 cups chopped tomatoes
1 can (14 oz) baby artichokes, quartered
2 tablespoons lemon juice
1 cup pitted kalamata olives, halved
1/4 cup chopped fresh parsley
Instructions:
Marinate the Chicken:
In a large sealable bag, combine olive oil, oregano, thyme, rosemary, salt, and pepper. Add the diced chicken, seal the bag, and refrigerate for at least 8 hours (or up to 24 hours) to allow the flavors to meld.
Cook the Chicken:
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Remove the chicken from the marinade and brown it on all sides. Once browned, transfer the chicken to a plate.
Sauté the Onions and Garlic:
Add the baby onions to the Dutch oven and cook until they are golden and softened (about 8 minutes). Stir in the chopped garlic and cook for another minute until fragrant.
Caramelize the Tomato Paste:
Stir in the tomato paste and let it cook for 1-2 minutes to caramelize, enhancing the flavor.
Add Tomatoes and Artichokes:
Pour in the chopped tomatoes and quartered baby artichokes. Stir well and bring the mixture to a boil, then reduce to a simmer. Partially cover the pot and let it simmer for 10 minutes.
Return the Chicken and Finish the Stew:
Return the browned chicken to the pot, add the lemon juice and olives, and simmer until the chicken is cooked through. Stir in the chopped parsley.
Serve:
Serve the Chicken Stifado over cooked orzo, rice, mashed potatoes, or noodles for a satisfying meal.
Enjoy the bold, Mediterranean-inspired flavors in this comforting and flavorful dish!
More Recipe Suggestions:
Lemon Butter Spinach and Artichoke Chicken
Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes
Roasted Baby Potatoes with Rosemary and Garlic
Hearty Beef Chuck Roast with Carrots, Celery, and Rich Beef Broth
Chicken Stifado with Artichokes and Kalamata Olives
Equipment
Ingredients
Marinade:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Chicken Stifado:
- 1 1/2 lbs boneless skinless chicken thighs, diced into bite-sized pieces
- 2 tablespoons olive oil
- 12-15 baby onions such as shallots, pearl onions, or cipollini, peeled and halved or quartered
- 10 cloves garlic chopped
- 2 tablespoons tomato paste
- 2 cups chopped tomatoes
- 1 can 14 oz baby artichokes, quartered
- 2 tablespoons lemon juice
- 1 cup pitted kalamata olives halved
- 1/4 cup chopped fresh parsley
Instructions
Marinate the Chicken:
- In a large sealable bag, combine olive oil, oregano, thyme, rosemary, salt, and pepper. Add the diced chicken, seal the bag, and refrigerate for at least 8 hours (or up to 24 hours) to allow the flavors to meld.
Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Remove the chicken from the marinade and brown it on all sides. Once browned, transfer the chicken to a plate.
Sauté the Onions and Garlic:
- Add the baby onions to the Dutch oven and cook until they are golden and softened (about 8 minutes). Stir in the chopped garlic and cook for another minute until fragrant.
Caramelize the Tomato Paste:
- Stir in the tomato paste and let it cook for 1-2 minutes to caramelize, enhancing the flavor.
Add Tomatoes and Artichokes:
- Pour in the chopped tomatoes and quartered baby artichokes. Stir well and bring the mixture to a boil, then reduce to a simmer. Partially cover the pot and let it simmer for 10 minutes.
Return the Chicken and Finish the Stew:
- Return the browned chicken to the pot, add the lemon juice and olives, and simmer until the chicken is cooked through. Stir in the chopped parsley.
Serve:
- Serve the Chicken Stifado over cooked orzo, rice, mashed potatoes, or noodles for a satisfying meal.
- Enjoy the bold, Mediterranean-inspired flavors in this comforting and flavorful dish!
