Name: Greek Chicken Stew with Tomatoes, Olives, and Orzo
Prep time: 20 min
Cook time: 1 h 24 min
Total time: 1 h 44 min
Yield: 6
Ingredients: 2½ lb bone-in, skin-on chicken thighs (1.13 kg); 1½ tsp fine salt (9 g), divided, plus more to taste; ½ tsp freshly ground black pepper (1 g); 2 tbsp olive oil (30 ml); 2 medium yellow onions, finely chopped, about 2 cups (300 g); 4 garlic cloves, finely chopped, about 1 tbsp (15 g); 1 tbsp tomato paste (16 g); 1 can diced tomatoes, 28 oz (794 g), with their juices; 1 cup chicken stock, preferably unsalted (240 ml); 1 tsp dried Greek oregano (1 g), or 1 tbsp chopped fresh oregano (3 g); 1 bay leaf; ¼ tsp ground cinnamon (about 0.7 g); 1½ lb Yukon Gold potatoes, scrubbed and cut into 1-inch pieces (680 g); ½ cup pitted Kalamata olives, halved if large (75 g); 1 tbsp fresh lemon juice (15 ml); 2 tbsp chopped fresh flat-leaf parsley (8 g), for serving; 1 tbsp chopped fresh dill (2 g), optional, for serving

Greek Chicken Stew with Tomatoes, Olives, and Orzo

Greek chicken stew is a tomato-braised one-pot meal with tender chicken, potatoes, olives, and oregano, served with bread or orzo to catch the savory sauce. This Greek-style version takes its cue from kokkinisto, a family of tomato-braised dishes with many regional and household variations, and balances the rich sauce with lemon and herbs.

Ingredients

2½ lb bone-in, skin-on chicken thighs (1.13 kg)
1½ tsp fine salt (9 g), divided, plus more to taste
½ tsp freshly ground black pepper (1 g)
2 tbsp olive oil (30 ml)
2 medium yellow onions, finely chopped, about 2 cups (300 g)
4 garlic cloves, finely chopped, about 1 tbsp (15 g)
1 tbsp tomato paste (16 g)
1 can diced tomatoes, 28 oz (794 g), with their juices
1 cup chicken stock, preferably unsalted (240 ml)
1 tsp dried Greek oregano (1 g), or 1 tbsp chopped fresh oregano (3 g)
1 bay leaf
¼ tsp ground cinnamon (about 0.7 g)
1½ lb Yukon Gold potatoes, scrubbed and cut into 1-inch pieces (680 g)
½ cup pitted Kalamata olives, halved if large (75 g)
1 tbsp fresh lemon juice (15 ml)
2 tbsp chopped fresh flat-leaf parsley (8 g), for serving
1 tbsp chopped fresh dill (2 g), optional, for serving

Instructions

Prepare the chicken and vegetables. Pat the chicken thighs dry with paper towels; drying helps the skin brown rather than steam. Season all over with 1 teaspoon of the salt and the pepper. Chop the onions and garlic, cut the potatoes into even pieces, and measure out the remaining ingredients. Keeping the potato pieces close to 1 inch helps them cook through at the same rate.
Brown the chicken, about 12 minutes. Heat the olive oil in a heavy Dutch oven or deep, lidded pot over medium-high heat. Arrange the thighs skin-side down without crowding; brown in batches if needed. Cook for about 7 minutes on the skin side, then turn and brown the other side for about 5 minutes. Transfer the chicken to a plate. It will finish cooking in the stew, so browning at this stage is for flavor, not doneness.
Cook the aromatics, 9 minutes. Lower the heat to medium. Add the onions to the pot and cook for 8 minutes, stirring and scraping up the browned bits, until softened. Add the garlic and tomato paste and stir for 1 minute. If the pot looks dry, add a spoonful of the measured stock rather than extra oil.
Build the tomato sauce, 5 minutes. Stir in the diced tomatoes and their juices, chicken stock, oregano, bay leaf, cinnamon, and the remaining ½ teaspoon salt. Bring the mixture to a gentle simmer, stirring to loosen any browned bits from the bottom. A gentle simmer is preferable to a hard boil, which can make the chicken tough and cause the sauce to reduce too quickly.
Braise the chicken, 25 minutes. Return the thighs to the pot, skin-side up, along with any juices on the plate. Cover and reduce the heat to maintain a steady, gentle simmer for 25 minutes. The liquid should bubble softly around the edges. If it boils vigorously, lower the heat; if it stops simmering, raise it slightly.
Add the potatoes and finish cooking, 33 minutes. Tuck the potatoes into the sauce around the chicken, cover, and simmer for 28 minutes, or until a knife slides easily into the largest pieces. Check the thickest part of a thigh with an instant-read food thermometer, avoiding the bone: the USDA FSIS safe minimum for poultry is 165°F (74°C). If any thigh has not reached that temperature, continue simmering and check again after a few minutes. Stir in the olives and lemon juice and simmer uncovered for 5 minutes. Remove the bay leaf, taste the sauce, and adjust salt or lemon as needed. Scatter parsley and dill over the top before serving.

Tips

Choose a pot that gives the chicken room. A wide Dutch oven lets the thighs brown rather than steam and gives the potatoes space to sit in the sauce. If your pot is narrow, brown the chicken in batches and arrange the potatoes around the pieces rather than piling them on top.
Use a gentle simmer. Once the lid goes on, turn the heat down enough that the sauce bubbles softly. A rolling boil can make the meat less tender and may break up the potatoes before they are cooked through. Check the pot once or twice and adjust the burner as needed.
Swap the olives thoughtfully. Kalamata olives give the stew a briny, fruity note. If they are hard to find, use another good-quality pitted black olive; the flavor will be milder or less fruity, so taste before adding extra salt. For an olive-free pot, leave them out and finish with a little more lemon.
Keep the sauce balanced. Canned tomatoes vary in acidity and saltiness. Taste at the end, when the sauce has reduced, and adjust with salt and lemon a little at a time. If the sauce seems too thick before the potatoes are tender, add stock or water 2 tablespoons (30 ml) at a time.

Serving Suggestions

Serve the stew in shallow bowls with a piece of chicken, several potatoes, and plenty of tomato-olive sauce in each portion. Orzo is a natural side: cook 1 lb (450 g) according to its package directions, drain, and serve it underneath or alongside the stew so it can absorb the sauce. Plain rice, mashed potatoes, or crusty bread also work well; bread is especially useful for scooping up the last of the tomato juices.

A crisp green salad with cucumber, lettuce, and a simple lemon-and-olive-oil dressing adds freshness without competing with the stew. For a more substantial table, add steamed green beans or sautéed greens. A little crumbled feta can be offered at the table, but it is optional—the olives and lemon already give the sauce plenty of character. If serving a group, bring the pot to the table and finish each bowl with parsley, dill, and a small squeeze of lemon.

Variations

Use boneless thighs: Replace the bone-in thighs with 2 lb (900 g) boneless, skinless chicken thighs. Brown them for about 8 minutes total, then add the potatoes after the sauce has simmered with the chicken for 15 minutes. Start checking the chicken temperature and potato tenderness after another 20 minutes; boneless pieces cook faster, so rely on the thermometer rather than the clock.

Try other vegetables: Carrots cut into ½-inch (1 cm) rounds can go in with the potatoes. For green beans, add trimmed 1-inch (2.5 cm) pieces for the final 15 minutes so they stay tender but do not turn mushy. If using both, make sure the pot still has enough room for the chicken and potatoes to sit partly in the sauce.

Make it without potatoes: Leave out the potatoes and simmer the chicken until cooked through, checking for 165°F (74°C). The sauce will be looser, so serve the stew over orzo, rice, or pasta. You can also stir in a drained 15 oz (425 g) can of butter beans during the final 10 minutes for a different hearty texture.

Adjust the seasoning: For a more pronounced warm spice note, increase the cinnamon to ⅜ teaspoon; keep it restrained so it does not overwhelm the tomatoes. Fresh oregano can replace dried oregano at three times the amount listed. If using fresh herbs, add a little extra at the end for a brighter aroma.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large batch among shallow, covered containers so it cools more quickly. Store the chicken and sauce together; they keep for 3–4 days in the refrigerator. The potatoes may soften slightly as they sit, but the sauce often tastes more blended the next day. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating for the most even result.

Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or stock if the sauce has thickened. Heat until steaming throughout and check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave also works: cover the bowl loosely, heat in short intervals, and stir the sauce between intervals so the center does not remain cool. Reheat only the amount you plan to eat, since repeated heating can dry the chicken and soften the potatoes further.

Frequently Asked Questions

Can I make Greek chicken stew with chicken breast?

Yes, but breasts are leaner and can dry out if they simmer as long as bone-in thighs. Use pieces of similar size, add them after the tomato sauce has simmered for about 15 minutes, and start checking the thickest part with a thermometer after roughly 20 minutes. Remove each piece once it reaches 165°F (74°C), then keep it covered while the potatoes finish if necessary.

Do I need to remove the chicken skin?

No. Leaving the skin on adds flavor as it browns, though the skin will soften during the covered braise rather than stay crisp. If you prefer a less rich stew, remove the skin before cooking. You can also spoon excess fat from the surface of the sauce before serving.

Can I make this stew ahead?

Yes. Cook it completely, cool it promptly, and refrigerate it within 2 hours. Reheat gently on the stove until it reaches 165°F (74°C). If you want the potatoes to retain a firmer texture, cook the chicken and sauce ahead, then add freshly cut potatoes while reheating and simmer until tender; allow extra time and check the chicken temperature again.

What can I use instead of Kalamata olives?

Use another pitted black olive, or omit the olives if you do not enjoy them. Kalamata olives are not required for every Greek tomato-braised chicken variation; they simply bring a distinctive salty, fruity flavor to this version. If you leave them out, finish with lemon and taste carefully before adding more salt.

Why is my stew sauce thin?

Tomatoes and chicken release different amounts of liquid, so the sauce can vary. Simmer uncovered for a few minutes after the chicken is safely cooked, stirring gently, until it reaches the consistency you like. Avoid boiling it hard, and do not reduce it so far that the potatoes stick to the pot. Serving the sauce with orzo or bread is another easy way to make use of a looser consistency.

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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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