Chicken Stifado
Source of Recipe
Internet
List of Ingredients
2 teaspoons olive oil
6 skinless, boneless chicken thighs
1 1/2 teaspoons dried oregano
Salt and freshly ground pepper, to taste
8 ounces pearl or small white boiling onions, peeled (use thawed frozen, if you wish)
1 1/2 cups homemade chicken broth or use low-sodium canned broth
1 garlic clove, minced
6 ounces fresh green beans, trimmed and cut into 1/2-inch lengths
1/2 cup dry vermouth or white wine
3 cups cooked rice (1 1/2 cups raw)
Recipe
In a large nonstick skillet, heat the oil over medium heat. Season the chicken with the oregano, salt and pepper. Add the thighs to the skillet and cook, turning once, until lightly browned, about 8 minutes. Transfer to a plate and set aside.
Add the onions to the skillet with 1/2 cup of the broth. Boil over medium-high heat until the broth is evaporated and the onions are glazed, about 5 minutes. Stir in the green beans, the remaining 1 cup broth, and wine. Return the thighs to the skillet. Cover and simmer over medium-low heat until the beans are just tender, about 10 minutes. Season the sauce with salt and pepper to taste.
Spoon the rice onto warm dinner plates. Top with a chicken thigh, and spoon the sauce over all.
Makes 4 to 6 servings
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