Greek Chicken Stew Stifado Recipes

Steps:

• Combine parsley, lemon rind, fresh dill and garlic, cover and refrigerate for up to 3 hours.
• In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned.
• Remove and arrange, skin side up, in 13 x 9 inch baking dish, sprinkle with salt and pepper, set aside.
• Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken.
• To skillet, add tomatoes, olives, currants, lemon juice, oregano and mint, bring to boil.
• Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened, then pour over chicken.
• Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.

Steps:

• Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
• Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
• Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
• Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
• Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
• Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
• Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
• Taste and adjust seasonings before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the shallots, and cook uncovered for 3 minutes until just tender. Drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold, drain well, and set aside.
• Heat the olive oil and butter in a Dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. Add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. Stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.
• Pour in red wine and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. Pour the chicken stock over the chicken pieces to cover, and stir to combine.
• Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.

Steps:

• Combine the tomatoes, vinegar, stock, 50 mls olive oil, garlic, cinnamon stick, orange zest, honey, bay leaf and cumin in a large casserole pot with a lid.
• Stir through the beef until coated and refrigerate overnight to marinate.
• Heat olive oil in a frying pan, add onions and sugar and cook until browned.
• Pre heat the oven to 160°C.
• Add onions to marinated beef and cover.
• Cook for 2 ½- 3 hours until tender.