Saturday, May 4, 2013

Greek Stewed Chicken

Greek Stewed Chicken Santorini Style

     So this recipe is for a Greek Stewed Chicken Santorini Style, which was inspired by a couple of Greek chefs named,  Stella Metsovas and Cat Cora who makes a Santorini sauce.  I have never been to Greece but plan on going within the next year and Santorini is on my list of places to see and be.  Apparently Santorini is known for its tomatoes and capers and Greece cooking utilizes the traditional flavors of oregano and even a bit of cinnamon.  Give this a quick try and enjoy.  I paired it with a simple Greek side dish of orzo, spinach, and feta cheese.  Serves 3.

Greek Stewed Chicken Santorini Style


  • 3 boneless skinless chicken breasts
  • 1/2 white onion
  • 1 clove garlic minced
  • 1 tbs oregano
  • 16oz chicken broth
  • 15oz crushed tomatoes
  • 1/4 cup capers
  • 1/2 tbs cinnamon
  • 1 cup whole calamata olives

       In a Dutch oven with a bit of olive oil sauté the onion until softened.  Next toss in the garlic and lightly brown. Meanwhile coat the chicken in salt, pepper, and the oregano.  Place in the pot and brown on all sides.  Pour in the chicken broth and bring to a simmer.  In blender mix the tomatoes, capers, and cinnamon and blend.  Pour into the pot and stir.  Toss in the olives, cover, and simmer for about 25 minutes until the chicken is complete.  Serve with your favorite Geek side dish and enjoy.
This dish was quite delicious and interesting with the traditional Greek flavors. 

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