Description
A bold and hearty Mediterranean-inspired stew, this Chicken Stifado with Artichokes and Kalamata Olives brings together tender marinated chicken, sweet baby onions, rich tomato sauce, bright lemon, and briny olives. It’s cozy, comforting, and bursting with delicious flavors — perfect for a memorable family dinner!
Ingredients
Marinade:
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2 tablespoons olive oil
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
Chicken Stifado:
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1 1/2 lbs boneless skinless chicken thighs, diced into bite-sized pieces
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2 tablespoons olive oil
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12–15 baby onions (such as shallots, pearl onions, or cipollini), peeled and halved or quartered
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10 cloves garlic, chopped
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2 tablespoons tomato paste
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2 cups chopped tomatoes
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1 can (14 oz) baby artichokes, quartered
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2 tablespoons lemon juice
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1 cup pitted kalamata olives, halved
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1/4 cup chopped fresh parsley
Instructions
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Marinate the Chicken: In a large sealable bag, mix olive oil, oregano, thyme, rosemary, salt, and pepper. Add diced chicken, seal, and refrigerate for at least 8 hours (or up to 24 hours).
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Brown the Chicken: Heat olive oil in a Dutch oven over medium-high heat. Remove the chicken from the marinade, brown on all sides, and transfer to a plate.
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Sauté Onions and Garlic: Add baby onions to the pot and cook until golden and softened (about 8 minutes). Stir in the garlic and cook for 1 more minute until fragrant.
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Caramelize Tomato Paste: Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
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Add Tomatoes and Artichokes: Stir in chopped tomatoes and quartered artichokes. Bring to a boil, reduce to a simmer, and partially cover the pot. Simmer for 10 minutes.
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Finish the Stew: Return the browned chicken to the pot. Add lemon juice and olives. Simmer until chicken is cooked through, then stir in chopped parsley.
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Serve: Enjoy hot over orzo, rice, mashed potatoes, or your favorite noodles!
Notes
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For best results, marinate the chicken overnight to develop even richer flavors.
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Frozen or fresh artichokes can be used instead of canned — just adjust cooking time slightly.
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Not a fan of kalamata olives? Green olives make a delicious swap!
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This dish tastes even better the next day — perfect for meal prepping or leftovers.
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To make this vegetarian, substitute chickpeas for the chicken and add extra artichokes!
Equipment:
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Soup Pot or Dutch Oven
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Measuring cups and spoons
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Mixing bowls with lids
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Citrus juicer
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Mandolin slicer and food chopper
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Herb scissors/chopper
- Prep Time: 15 minutes (+ 8 hours marinating time)
- Cook Time: 30 minutes
- Category: Soup/Stews/Chili
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken stifado, Mediterranean chicken, Greek stew, chicken with artichokes, chicken and olives, kalamata chicken, healthy Mediterranean recipes, comforting chicken stew