Greek Chicken Stew (Stefano)

Greek Chicken Stew (Stefano)
Greek Chicken Stew (Stefano)

Greek Chicken Stew (Stefano)

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 262 kcal

Ingredients
  

  • 10 small shallots peeled
  • 1 cup olive oil
  • 2 tbsp butter
  • 1 (4 pounds) whole chicken
  • 2 cloves garlic finely chopped
  • 1/2 cup red wine
  • 1 cup tomato sauce
  • 2 tbsp fresh parsley chopped
  • salt and ground black pepper to taste
  • 1 pinch dried oregano or to taste
  • 2 by leaves
  • 1 ½ cups cups chicken stock or more if needed

Notes

Greek Chicken Stew (Stefano): Heat an enormous pot of softly salted water to the point of boiling. Include the shallots, and cook revealed for 3 minutes until merely delicate. Channel in a colander, at that point, promptly inundate in ice water or flush with virus water for a few minutes until the virus to stop the cooking procedure. When the shallots are cold, channel well, and put them in a safe spot.
Heat the olive oil and margarine properly in a Dutch oven or huge pot over medium heat until oil is hot and spread is liquefied and gurgling. Include the entire, whitened shallots and chicken pieces to the skillet and cook, turning chicken pieces over until never again pink inside, and shallots have relaxed and set translucent around 15 minutes. Blend in the slashed garlic and cook for an additional 3 minutes, until garlic begins to turn brilliant.
Pour it in red wine and tomato sauce, and include the parsley, salt and pepper, oregano, and sound leaves. Pour the chicken stock over the chicken parts to cover, and blend to consolidate.
Stew the stew, secured, over medium-low heat for around 50 minutes, until the shallots are delicate and the chicken is delicate.
Nutrition Facts (Per Serving): Calories 262, Carbohydrates 21g, Protein 34g, Fat 4g
Keyword Greek Chicken Stew, Stefano

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