Chicken stew with esti Kalamata olives

Autumn is officially here, so it’s time to cook some lovely comfort food. Stews are the ultimate comfort food for the first days of cold weather and today we’ve got for you a chicken stew with esti Kalamata olives!

Chicken stew with esti Kalamata olives

Yields 4


1 chicken cut into 4 pieces

½ cup esti extra virgin olive oil

1 large white onion finely chopped

200 gr white mushrooms cleaned and sliced

3  tomatoes finely chopped (keep the juices)

100 ml dry white wine

1 cup esti Kalamata olives (pitted)

Flour-salt-pepper mixed

Preheat oven at 180 degrees.

Cover the chicken with the flour-salt-pepper mix.

In a large skillet heat half of the olive oil. Sauté generously the chicken pieces on all sides.

Place the sautéed chicken pieces in an oven pan.

In another skillet heat the rest of olive oil. Sauté the onion until soft. Add mushrooms to skillet and sauté for a few minutes. Add tomatoes and wine and continue simmering for a few minutes. Pour the sauce over the chicken in the oven pan.

Add the olives.

Cover the oven pan and bake in the preheated oven for 1 ½ hours.

Serve immediately with an elegant, fresh Greek red wine.

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