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!