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!
The calendar indicates spring is around the corner. The daffodils poking through the ground confirm it. But I’m not feeling it. Are you?
Winter is fickle. Maybe that’s why citrus is in season during the winter months. To give us a fresh, tangy, zingy bite. Sometimes that is all I want to lift my mood. But then the next day I want cozy comfort, such as a soup or stew. Guess I’m fickle too.
Braised chicken stew
This recipe gives me both. The comforts of tender baked chicken, the earthiness of beans, and the bright tang from lemon, capers and vinegar. Spices are other major players in this dish.
Braising, the slow cooking, makes the chicken fork tender. It also gives the spices times 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.
Spices Ø air, light and moisture
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 herbs 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.
One Pot Baked Greek Chicken Stew
Taste is the number one reason why one food is chosen over another. The taste of this dish is one I want more. From the looks of the forecast, I have a few more weeks to enjoy this easy, one-pot meal. Thankfully it’s a do over.
Did I say easy? Soooo easy!
Layer ingredients in Dutch oven or 6-8 quart pan, cover. Bake. 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, like binge watch Mrs. Maisel?! as you smell all the deliciousness going on in the kitchen.
Chicken quarters are flexible on timing. They don’t really care if you give em another 30 minutes in the oven, you still get tender, succulent meat.
Pin it for later!
P.S. Hungry for more healthy diet tips and recipes? Sign up for my newsletter right here.
Disclaimer: This email includes affiliate links, and I could earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I personally use and recommend them and they are from companies I trust. There is no additional cost to you.Print
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!
- 2 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
- 1 lemon, quartered
- 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
Combine all ingredients in Dutch oven. Squeeze the lemon and add the rind. Dish may be refrigerated up to 24 hours at this point.
Bake at 325°F in covered dish for 2 hours, chicken should be tender and falling off bone. Remove garlic before serving.