Lemony Greek chicken stew is a comforting, Greek-inspired one-pot dish of browned chicken thighs simmered with potatoes, olives, oregano, and a generous squeeze of lemon. The broth turns savory and bright as the ingredients cook together, making this a satisfying meal to serve with bread or a simple salad; Greek home-style versions vary from cook to cook.
Ingredients
Bone-in chicken thighs give the broth plenty of flavor and stay tender through simmering. Yukon Gold potatoes hold their shape well, while Kalamata olives bring a briny note that balances the lemon. Use low-sodium broth so you can season the finished stew to taste.
- 2 1/2 lb bone-in, skin-on chicken thighs (1.13 kg; about 6 thighs)
- 1 tsp fine salt (6 g), plus more to taste
- 1/2 tsp freshly ground black pepper (1 g)
- 2 tbsp olive oil (30 ml)
- 1 large yellow onion, diced (about 250 g)
- 1 medium carrot, diced (about 100 g)
- 4 garlic cloves, finely chopped (about 12 g)
- 1 tsp dried oregano (1 g)
- 1/2 tsp ground coriander (1 g)
- 1 bay leaf
- 3 cups low-sodium chicken broth (710 ml)
- 1 1/2 lb Yukon Gold potatoes, cut into 1-inch chunks (680 g)
- 1/2 cup pitted Kalamata olives, halved (75 g)
- 1 medium lemon, finely zested and juiced (about 2 tbsp zest and 1/3 cup juice; 80 ml)
- 1/4 cup chopped fresh flat-leaf parsley (15 g)
Instructions
- Prepare and season the ingredients. Pat the chicken dry with paper towels; dry skin browns more readily and is less likely to splatter. Season all over with the salt and pepper. Dice the onion and carrot, chop the garlic, cut the potatoes into evenly sized chunks, and halve the olives. Zest the lemon before cutting and juicing it. Keep the lemon juice aside for the end so its fresh flavor does not fade during the long simmer.
- Brown the chicken. Heat the olive oil in a heavy Dutch oven or other large lidded pot over medium heat. Arrange the thighs skin-side down in a single layer, working in batches if needed. Cook for 6 to 8 minutes, until the skin is deeply golden and releases fairly easily from the pot. Turn and brown the other side for about 2 minutes. Transfer the chicken to a plate. If there is more than a thin layer of fat in the pot, spoon some out, leaving enough to cook the vegetables.
- Soften the aromatics. Add the onion and carrot to the pot and cook for about 4 minutes, stirring and scraping up the browned bits. Add the garlic, oregano, coriander, and bay leaf; stir for 1 minute, just until fragrant. Do not let the garlic become dark brown, which can make the broth taste bitter.
- Begin the simmer. Pour in the chicken broth and stir to loosen any browned pieces from the bottom. Return the thighs to the pot, skin-side up, along with any juices on the plate. Bring the broth to a gentle simmer, then cover and cook over low heat for 20 minutes. A gentle simmer means a few small bubbles breaking the surface rather than a vigorous boil.
- Add the potatoes and olives. Stir in the potato chunks and olives, tucking the potatoes into the broth around the chicken. Cover and simmer gently for 30 minutes. Check once or twice that the pot is not boiling hard; lower the heat if needed. The potatoes should be tender when pierced with a knife, and the chicken should be cooked through. If the broth has reduced more than you like, add a splash of water or broth.
- Finish with lemon and check doneness. Check the temperature in the thickest part of a thigh without touching the bone; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If needed, continue simmering until it does. Stir in the lemon zest and juice and simmer uncovered for 5 minutes. Taste the broth and adjust the salt, pepper, or lemon. Remove the bay leaf, scatter the parsley over the stew, and serve hot.
Tips
- Choose chicken pieces of similar size. Thighs vary, so check the largest one with a thermometer rather than relying only on the clock. If a smaller thigh reaches 165°F (74°C) first, you can lift it onto a clean plate and return it to the pot briefly when the potatoes are ready. Keep raw-chicken utensils and plates separate from cooked food.
- Control the salt. Kalamata olives and prepared broth can both be salty. Starting with low-sodium broth and seasoning the chicken moderately leaves room to adjust at the end. Taste only after the olives and lemon have gone in, since their flavors change the balance.
- Keep the simmer gentle. A hard boil can make the chicken fibers tighten and break potatoes apart. If the pot bubbles rapidly even on low heat, move it to a smaller burner or partly slide the lid aside. Cut potatoes to roughly the same size so they soften at about the same rate.
- Use a practical olive substitute if needed. Green olives can replace Kalamatas in the same amount, though they give the stew a sharper, less fruity brininess. If your olives are especially salty, rinse and drain them before adding. For an olive-free pot, leave them out and finish with a little extra lemon and parsley.
Serving Suggestions
Serve the stew in shallow bowls so each portion gets chicken, potatoes, olives, vegetables, and plenty of lemony broth. Warm crusty bread, pita, or a slice of country-style loaf is useful for soaking up the juices. A simple Greek-style salad of cucumber, tomato, red onion, and feta adds freshness and crunch without competing with the main dish.
For a heartier table, pair it with steamed green beans or sautéed greens dressed with olive oil and lemon. A spoonful of thick plain yogurt on the side is optional; its cool, tangy flavor contrasts nicely with the hot broth. If serving guests, offer extra lemon wedges and chopped parsley so everyone can adjust their bowl.
Variations
Make it with boneless thighs: Use about 2 lb (900 g) boneless, skinless chicken thighs. Brown them briefly, then add them with the potatoes rather than giving them the full first simmer. Start checking doneness after about 25 minutes of simmering with the potatoes; cook until the thickest pieces reach 165°F (74°C). The broth will be a little less rich because bones and skin contribute flavor.
Add greens: Stir in 3 packed cups (about 90 g) of baby spinach during the final 2 minutes, or add 4 cups (about 120 g) of chopped leafy greens such as chard for the final 8 to 10 minutes. Spinach wilts quickly; sturdier greens need longer. This changes the texture and adds a fresh, leafy note, so taste the broth again before serving.
Use a different potato or herb: Red potatoes work well if cut into similar-size chunks. Russets are less ideal because they tend to soften and cloud the broth, but they can be used if you prefer a thicker, more broken-down stew. Fresh oregano can replace dried oregano; use about 1 tbsp (3 g), adding some at the end for a more pronounced herbal aroma.
Make the broth slightly thicker: Gently mash two or three cooked potato chunks against the side of the pot and stir them back in. This thickens the broth without flour or cream. Avoid blending the whole pot, since that would make the chicken and olives lose their distinct stew-like texture.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, ideally in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. The potatoes may absorb broth as they sit, so the chilled leftovers can seem thicker than the freshly cooked dish.
For longer storage, freeze the stew in airtight freezer-safe containers for up to 2 to 3 months for best quality. Potatoes can become softer after freezing and thawing, but the stew remains suitable to reheat. Thaw it overnight in the refrigerator when possible; do not thaw it on the counter.
Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of broth or water if needed. Heat until steaming throughout and 165°F (74°C), checking with a food thermometer. You can also reheat individual portions in the microwave, stirring partway through and checking the temperature in more than one spot. Reheat only the amount you plan to eat.
Frequently Asked Questions
Can I make this stew ahead?
Yes. Make it up to a day ahead, cool it promptly, and refrigerate it. The flavors meld as it rests, and the broth may thicken as the potatoes absorb liquid. Reheat gently to 165°F (74°C), adding broth or water a little at a time until the consistency is right. Add a small squeeze of fresh lemon before serving if the citrus flavor has mellowed.
Can I use chicken breast instead of thighs?
You can, but breast meat is leaner and can dry out if simmered for the full time. Use bone-in breasts of similar size and check their temperature early, or add boneless breast pieces later in the cooking process. Remove each piece as soon as its thickest part reaches 165°F (74°C), then return it to the pot just before serving if necessary.
Do I have to brown the chicken first?
Browning is worthwhile because it adds savory flavor to the base of the stew and renders some fat from the skin. If you are short on time, you can skip it and start by softening the vegetables in olive oil, but the finished broth will taste milder and look paler. Avoid putting wet chicken into hot oil; patting it dry helps it brown rather than steam.
What can I use instead of Kalamata olives?
Use another pitted briny olive, such as green olives, or omit them. Kalamatas have a deep, fruity flavor, while green olives are generally sharper and more direct. If you leave olives out, taste the finished broth before adding extra salt, then use lemon and parsley to keep the stew lively.
How do I keep the potatoes from falling apart?
Cut them into roughly 1-inch (2.5 cm) pieces, choose waxy or all-purpose potatoes such as Yukon Gold or red potatoes, and keep the stew at a gentle simmer. Stir carefully when checking the pot rather than repeatedly moving the potatoes around. If a few pieces soften or break, they will simply make the broth a little thicker.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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