Chicken stifado (Greek chicken stew) is one of the most flavorful Greek dishes of all. The combo of cinnamon and orange compliments meat perfectly and make this dish homey and warm. The pearl onions are essential because they soak up all the flavor of the meat and spices. I do this stifado recipe with chicken breast because the traditional meat for this is rabbit, which is harder to find. The chicken breast is low in fat and cooks down to fork tender in the slow cooker. Traditional stifado usually requires much more care and way more steps than this version. The flavor, however, comes out the same. You’re going to need some good crusty bread because stifado creates an insanely good sauce to dip in.
Check out some other Mediterranean diet recipes from George Zikos:
Authentic Greek Salad (Horiátiki Salata)
Baked Eggplant with Caramelized Onions
Slow Cooker Chicken Stifado (Greek Chicken Stew)
- 1 pound boneless chicken breast
- 1 pound pearl onions, peeled
- 1 orange peel or splash of orange juice
- 1/2 cup extra virgin olive oil
- 2 cups red cooking wine
- 1 cinnamon stick
- 10 peppercorns
- 2 bay leaves
- 1 pinch allspice
- 1 cup water
- 2 tbsp tomato paste
- salt and pepper, to taste
- Add all ingredients to crockpot slow cooker. Cook on low for 6 hours.
Made this and it was delicious. Used Cabernet Sauvignon for the wine, and substituted a whole sweet onion for the pearl onions. My only suggestion would be to use chicken THIGHS instead of BREASTS, since the breasts came out dry in the crockpot. Thank you for a wonderful recipe.
Can this be done in an Instant Pot?
Yes! I’ve tried it before and it came out great. The ingredient amounts are the same. Cook it on high pressure for 20 minutes! Let me know if you try it.