Greek Chicken Stew with Potatoes, Artichokes, and Lemons


A new twist on an old favorite with the addition of lots of lemon and artichokes. Barb L.

(In Greek: Kotopoulo Kapama)

Serves: 6


1/3 cup Flying Olive Gremolata, Lemon, Garlic, a Single Varietal of Choice, or a Combination

1 onion, roughly chopped

½ heat garlic, about 4-6 cloves, smashed but not chopped

4 boneless, skinless, chicken breasts cut into 1 ½" pieces

1 Tbsp paprika

¼ tsp- ½ tsp Cayenne red pepper flakes

2 cups dry white wine such as Sauvignon Blanc

6 large potatoes, peeled and cut into large chunks

1 tsp sea salt

2 bay leaves

Approximately 2 cups of water

18 cooked artichoke hearts (about 2-14oz cans) drained and rinsed

Zest of 2 lemons

Juice of 2 lemons

¼ cup fresh basil leaves, finely chopped


In a large sauté pan or skillet, heat the Flying Olive Extra Virgin Olive Oil(s) of Choice over medium heat. Add the onion and garlic and sauté until they have browned lightly. As they are cooking, turn down the heat if necessary to avoid splattering and burning the garlic.

While the onion and garlic are browning, cut the chicken breasts into large pieces, about 1 1/2" across. Sprinkle the chicken pieces generously with paprika and lightly with cayenne pepper.

Remove the browned onion pieces and garlic from the sauté pan and set them aside.

Turn the heat up to medium-high and brown the chicken pieces in several batches and on all sides. This will take about 3-4 minutes per side. Remove the browned chicken pieces to a plate. If the oil begins to smoke or splatter, lower the heat a bit.

When all the chicken pieces have been browned, deglaze the empty pan by carefully adding 1 cup of dry white wine. Cook over medium-high heat while stirring until any browned bits have been released.

Place the pieces of potato in the bottom of a large stockpot and top with the chicken pieces, onion, and garlic. Pour the wine from the sauté pan and an additional 1 cup of dry white wine over everything. Add the salt and bay leaves to the pan. Finally, add just enough water to cover the chicken, approximately 2 cups.

Cover the stockpot and cook until it begins to boil; then reduce the heat and simmer with the pan lid slightly askew for approximately 30 minutes. The potatoes should be tender and the chicken fully cooked.

Just before serving, add the artichoke hearts and the juice of two lemons and cook over medium heat until the stew is piping how and the liquid has reduced to about half.

Transfer the chicken stew to a serving bowl and sprinkle with the lemon zest. Garnish with the chopped fresh basil leaves and serve.

Inspired by a recipe in Patricia Moore-Pastides wonderful cookbook, Greek Revival: Cooking for Life. University of Southern Carolina Press, 2010.

Submitted by Barb L.