26 August 2012

sticky & gorgeous greek stew.











This lovely stew is based on the one in Jamie Oliver's Jamie Does...Greece. The whole section of the book is filled with lovely, flavorful recipes--Jamie is just amazing! This stew is great because there is hardly any prep time & the stew ticks away all afternoon on the back of the range--with a divine aroma making you really excited for dinner.

In Jamie's original recipe he uses pork, but I used chicken thighs. Everything else can basically come from your local market right now. Just ladle up a bowl & sit outside to enjoy the last of these lovely summer days. I hope you enjoy this one as much as I do. 

sticky & gorgeous greek stew. 
serves 6

olive oil
1.5 lbs. organic, free-range chicken thighs, bone in & skin on
1/2 cup dry red wine
1 TBL red wine vinegar
  1. In a large pot, or a pan with high sides, add a glug of olive oil & put the range on medium heat. Add the chicken & brown on both sides, about 10 minutes.
  2. Add wine & vinegar. Let liquid reduce about 2/3. Remove chicken & liquid from the pan & set aside.
1 onion, diced
2 carrots (or 4 small ones), washed & sliced
2 peppers, roughly chopped
1 tsp. dried oregano
sea salt & cracked pepper
1 TBL tomato paste
  1. Turn the pot back on to medium heat & add more olive oil. Add onion, carrots, peppers & oregano to the pot & saute for about 10 minutes.  
  2. Tip the chicken & liquid into the pot. Season, add tomato paste & add enough water to cover everything.
  3. Bring to a boil, then reduce to a low simmer. Cover & let the stew tick away for 2 hours. 
2/3 cup prunes, chopped
1 bunch of parsley, chopped
the juice of 1 lemon
  1. Take the lid off the stew, remove the chicken bones & then add the prunes. Continue to cook for another 45 minutes. 
  2. Add the parsley & lemon juice. Season if necessary. Serve with long-grain white rice or crusty bread. 


happy eatings & cheers!
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