One-pot Baked Greek Chicken Stew is bursting with flavor. Olives, tomatoes, capers, garlic, and beans make this easy chicken casserole one of my favorites!
How to make One Pot Baked Greek Chicken Stew
This is a super easy recipe that delivers on deliciousness and healthfulness. Plus it’s clucking easy!
- Layer ingredients in Dutch oven or 6-8 quart pan, cover.
- Bake for 1 1/2 -2 hours.
The gives time for the chicken, tomatoes, olives, capers, beans and spices to meet and mingle and party on. It gives you time to do something else as you smell all the deliciousness going on in the kitchen.
- Chicken thighs, legs, or quarters. Economical pieces that work well for braising in the oven.
- White beans add protein and fiber
- Crushed or diced tomatoes provide flavor and liquid for moist cooking
- Olives, canned black olives or Kalamata bring flavor and healthy fats
- Lemon, capers, and red wine vinegar acidic flavors brighten the recipe
- Seasonings and spices Mediterranean flavors enhance the dish
Dark meat chicken is flexible on timing. They don’t really care if you give ’em another 30 minutes in the oven, you still get tender, succulent meat.
How to store it
This recipe is great to make ahead because flavors continue to develop.
- Combine raw ingredients and store, covered, in the refrigerator for up to 2 days.
- Once cooked, store covered, in the refrigerator up to 3 days. To reheat, bake, covered, for 20-30 minutes at 350℉ until heated through. Or heat on the stove over medium heat, covered, for 15-20 minutes until heated through.
This is a braised chicken stew
Braising is slow cooking with moisture. It makes food tender, in this case the chicken becomes fork tender, falling off the bone. The slow cooking with moisture also keeps the meat from drying out, though a lean boneless chicken breast can become dry if cooked too long. That’s why I prefer dark meat in this recipe. It also gives the spices time to give up their flavor. But if your spices are old, they may not bring much to the dish.
How long do spices last?
How can you tell? If the spice smells strong, it’s probably still potent. To smell whole spices, crush or break them to release the aroma. Ground spices are already crushed or broken. Ground spices quickly lose their aroma and flavor, so unless you are a spice lover, it is best to buy in small quantities. Ground spices are good for about a year; 2 years for whole spices. I write the date I buy on the label to help track shelf life.
Best way to store spices
Air, light and moisture are the enemies to spice storage. They speed flavor loss in herbs and spices. To help them last, store spices and dried herbs airtight in a cool, dry place, away from heat and moisture. So that means away from your oven, stovetop, refrigerator, dishwasher, or heating vent.
Cook’s tip: Avoid sprinkling spices and herbs directly from the container into a steaming pot to prevent moisture from entering the container. I like rectangular shaped measuring spoons because they fit in the spice jar and I can easily sprinkle from them.
How to convert dried herb amounts to fresh herbs
Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less. Typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.
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In case you’re looking for bean recipes, here are some to get you going
MORE Mediterranean diet recipes
- Nicoise salad
- Pan-seared salmon and caramelized grapes
- Mediterranean power bowl
- Honey lemon panna cotta
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One Pot Baked Greek Chicken Stew
Easy, one-pot Baked Greek Chicken Stew is bursting with flavor. Olives, capers, garlic, and beans make this baked chicken one of my favorites!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 2
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
- 6 chicken thighs or legs or 2–3 chicken quarters, legs and thighs
- 1 15-ounce can white beans, rinsed and drained
- 1 14.5 ounce can crushed or diced tomatoes
- 10 Kalamata olives or black olives
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon capers
- 3 cloves garlic, smashed
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, halved and zested
Combine all ingredients in Dutch oven. After zesting and juicing the lemon, add the lemon to the pot. Dish may be covered and refrigerated up to 24 hours at this point.
Bake at 325°F in covered dish for 1 1/2 to 2 hours, chicken should be tender and falling off bone. Remove garlic and lemon rind before serving.
Keywords: baked chicken, braised chicken, how to cook mediterranean food