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Greek Tomato Chicken with Peppers and Mushrooms
My version of a familiar Greek favourite, with white wine and aromatic spices.
🍽️ 4 servings Cook 50 min. Total 50 min. ⭐ Easy
Seasons: All Seasons
Cooking methods: Pan / StovetopBoiling / Simmering

The Story Behind the Recipe

I had not made tomato-braised chicken for a long time and had really been craving it. It is a familiar, much-loved dish, and this is my version: plenty of peppers, mushrooms and the spices I enjoy in the sauce. I brown the ingredients separately before bringing them together in the pot, keeping all their flavour. White wine is the main cooking liquid, and the sauce comes together around the chicken as it simmers.

The Technique

  • Sauté the mushrooms, chicken and vegetables in stages.
  • Keep their juices and simmer for approximately 50 minutes after the liquid comes to a boil, until the chicken is cooked through.
Ingredients

  • Chicken: 1 large, approximately 1.8 kg, jointed

  • Mushrooms: 500-600 g, sliced

  • Peppers: 4 Florina red peppers and 2 green horn peppers, sliced

  • Onions: 2, chopped

  • Garlic: 3-5 cloves, chopped

  • Chopped tomatoes: 1 can, approximately 400 g as a guide

  • Tomato paste: 2 heaped tsp

  • White wine: for deglazing and almost covering the ingredients

  • Chicken stock or a stock cube: to taste

  • Olive oil: for sautéing

  • Cinnamon, allspice, cloves, thyme and bay leaves: to taste

  • Salt and black pepper: to taste

Steps

Method

  1. Heat olive oil, sauté the mushrooms and remove them with their juices.

  2. Add more oil if needed and brown the chicken in batches. Remove it.

  3. Sauté the peppers. When softened, add the onion, followed shortly afterwards by the garlic.

  4. Deglaze with white wine and scrape the base of the pot.

  5. Return the mushrooms and their juices, add the tomatoes, tomato paste and chicken, then pour in enough additional white wine to almost cover the ingredients.

  6. Add stock, cinnamon, allspice, cloves, thyme, pepper and bay leaves. Adjust the salt carefully.

  7. Bring to a boil, reduce the heat and simmer for approximately 50 minutes, checking until the chicken is cooked through and the sauce has thickened.

Tips and Secrets

  1. Start with a little clove and taste the sauce before adding more because its strong aroma can overpower the other ingredients.

  2. Return the mushroom and chicken juices to the pot as well so their flavour stays in the sauce.

  3. Check the chicken towards the end of simmering. Larger pieces may need longer to cook through.

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