Go Back Email Link
–+ servings
Chicken Stifado with Artichokes and Kalamata Olives

Chicken Stifado with Artichokes and Kalamata Olives

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time: 8 hours
Total Time 8 hours 45 minutes
Course Soup/Stews/Chili
Cuisine Greek, Mediterranean
Servings 4 Servings

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!
Keyword #northeastnosh #meditteraneanfood #artichokes #olives #chickenstifado #greekchicken #food #foodie
Tried this recipe?Let us know how it was!