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Treat Yourself With Chef Lesli’s Recipe For Greek Braised Chicken With Potatoes

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


  • 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


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.

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