Greek-style chicken and olive stew
Serves: 4
Total time: 
Recipe by Jenny White / Recipe photograph by Ant Duncan
Greek-style chicken and olive stew
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
469Kcal
Fat
20gr
Saturates
6gr
Carbs
30gr
Sugars
8gr
Fibre
6gr
Protein
39gr
Salt
1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 tbsp olive oil
- 500g Charlotte potatoes, halved lengthways
- 8 small chicken thighs, skin-on, bone in
- 1 red pepper, deseeded and cut into quarters
- 1 yellow pepper, deseeded and cut into quarters
- 2 garlic cloves, crushed
- 1 tbsp paprika
- 1 x 400g tin chopped tomatoes
- 1 tsp dried oregano
- 16 Taste the Difference Single Estate Greek Kalamata olives from a 300g jar
To serve
- 50g crumbled feta cheese
- 2 tbsp chopped flat-leaf parsley
Step by step
- Heat the oil in a large sauté pan or casserole. Add the potatoes; cook for 4-5 minutes on each side, until golden. Transfer to a plate using a slotted spoon; set aside. Brown the chicken in the pan for 2-3 minutes each side; transfer to the plate.
- Add the peppers to the pan; cook for 3 minutes, stirring occasionally. Add the garlic and paprika and cook for another minute. Stir in the tomatoes, oregano, olives and 150ml water and stir.
- Return the chicken and potatoes to the pan. Cover and simmer for 30 minutes, until the chicken is cooked. Sprinkle with the feta and parsley.
