Treat Yourself With Chef Lesli’s Recipe For Greek Braised Chicken With Potatoes
Feb 26, 2021, 12:52 PM | Updated: Feb 13, 2023, 1:27 pm
SALT LAKE CITY, Utah – What better way to celebrate making it to the end of the week than by treating yourself to a delicious meal?
You don’t even have to go to a restaurant for this one. Harmons’ Chef Lesli has the perfect recipe for Greek braised chicken with potatoes.
Greek Braised Chicken with Potatoes
Difficulty: 2
Total Time: 2:30
Serves: 6
Ingredients
- 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 cinnamon
- Pinch of freshly ground nutmeg
- 1 cup dry white wine (optional)
- 1/2 cup red wine vinegar
- 2 Tbsp honey
- 2 Tbsp tomato paste
- 2-3 cups chicken broth
- 2 bay leaves
- Warmed, cooked orzo
- Hard, salty cheese, such as myzithra, for garnish
- Roasted baby Yukon potatoes
Directions
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.