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Chicken Stifado with Artichokes and Kalamata Olives

Savory Chicken Stifado with Artichokes and Olives Delight

Indulge in a flavorful Chicken Stifado with Artichokes and Kalamata Olives, a Mediterranean delight ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Adds richness and helps sauté vegetables.
  • 1 medium Onion Provides sweetness and depth of flavor.
  • 3 cloves Garlic Enhances aroma and taste.
  • 1 can Diced Tomatoes Base of the sauce, providing acidity and moisture.
  • 1 cup Chicken Broth Adds depth and savory taste.
  • 1 cup Red Wine Enriches sauce flavor with acidity.
For the Chicken
  • 1.5 pounds Boneless Skinless Chicken Thighs Main protein, known for juiciness; can substitute with breasts.
  • 1 teaspoon Ground Cinnamon Adds warmth and complexity.
  • 1 teaspoon Dried Oregano Offers herbal notes.
  • 1 teaspoon Salt Balances flavors.
  • 0.5 teaspoon Black Pepper Adds mild heat.
For the Extras
  • 1 can Artichoke Hearts Quartered and drained.
  • 0.5 cup Kalamata Olives Contributes brininess and richness.
  • 1 tablespoon Fresh Parsley For garnish.

Equipment

  • large skillet
  • Dutch oven

Method
 

Cooking Steps
  1. Heat the Oil: In a large skillet or Dutch oven, pour in 2 tablespoons of olive oil and heat over medium heat until shimmering.
  2. Sauté Onions and Garlic: Add 1 chopped onion and sauté until translucent, about 5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute.
  3. Brown the Chicken: Increase heat to medium-high and add 1.5 pounds of chicken thighs. Sear for 5-7 minutes until browned.
  4. Season the Mixture: Sprinkle with 1 teaspoon of ground cinnamon, dried oregano, salt, and black pepper. Stir well.
  5. Create the Sauce: Pour in 1 can of diced tomatoes, 1 cup of chicken broth, and 1 cup of red wine. Stir and bring to a gentle simmer for 2-3 minutes.
  6. Simmer the Chicken: Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
  7. Add Artichokes and Olives: After 30 minutes, stir in 1 can of artichoke hearts and ½ cup of Kalamata olives. Simmer for an additional 15 minutes.
  8. Final Seasoning and Serve: Taste and adjust seasoning as needed. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 25gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 640mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 12mgCalcium: 60mgIron: 2.5mg

Notes

Use fresh parsley for garnish; it enhances freshness. Adjust seasoning with caution based on broth saltiness.

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