Greek Braised Chicken with Potatoes

February 1, 2021
1 hour
Serves 6
  • 4 lb chicken thighs
  • Salt and freshly ground pepper
  • 3 Tbsp olive oil, divided
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can crushed tomatoes
  • 1 tsp ground cinnamn
  • Pinch of freshly ground nutmeg
  • 1 cup dry white wine
  • 1/2 cup red wine vinegar
  • 2 Tbsp honey
  • 2 Tbsp tomato paste
  • 2 cup chicken broth
  • 2 bay leaves
  • Warmed, cooked orzo
  • Hard, salty cheese, such as myzithra, for garnish
  • Roasted baby Yukon potatoes

Preheat oven to 325°.

Pat chicken dry and season with salt and pepper.

In a Dutch oven over medium-high heat, add 1 tablespoon olive oil. When oil shimmers, in batches, add chicken and cook, 5-7 minutes per side. Transfer chicken to a plate. Repeat with remaining chicken. Drain any excess fat from pot.

Return pot to medium-high heat and add remaining 1 tablespoon olive oil. When oil shimmers, add onion and cook until translucent, about 5 minutes. Add carrots, celery, garlic, cinnamon, and nutmeg and cook, stirring occasionally, about 5 minutes. Add wine, vinegar, honey, and tomato paste, stir and let cook until reduced by half, 5-7 minutes. Add tomatoes and cook 5 minutes more.

Return chicken to pot. Add chicken broth and bay leaves. Cover pot, increase heat to high, and bring to a boil. Transfer to oven and braise until tender, 30-40 minutes.

Serve with orzo, potatoes, and garnish with cheese.