Greek Chicken Stifado

cook 30 mins
  • 3 tablespoons olive oil
  • 2 chicken quarters
  • 2 shallots, peeled and cut in half
  • 1 fennel bulb, trimmed and cut into slim wedges
  • 400 g (13 oz) can artichokes, drained and halved
  • 50 g (2 oz) kalamata olives, pitted
  • 3 tablespoons sun-dried tomato paste
  • 2 tomatoes, roughly chopped
  • 1 tablespoon rosemary leaves
  • 300 ml (1/2 pint) hot chicken stock
  • warm crusty bread, to serve (optional)
  • Heat the oil in a large frying pan, add the chicken, skin side down, shallots and fennel wedges and cook over a medium-high heat for 10 minutes until the chicken is golden.
  • Turn the chicken over and add the artichokes, olives, tomato paste, tomatoes, rosemary and stock and stir well, then cover tightly and simmer for 15–20 minutes until the chicken is cooked through and the tomatoes have softened, adding a little water if the sauce is too thick. Serve with warm crusty bread, if liked, to mop up the juices.
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