Roast chicken with vegetables.
4 servings
75 minutes
Chicken stew with vegetables is a fragrant dish inspired by Greek culinary traditions, where fresh ingredients play a key role. Chicken infused with the aromas of cumin and rosemary pairs with crispy zucchini, sweet peppers, and tangy olives, creating a vibrant palette of flavors. White wine adds tenderness to the meat, while a creamy sauce with flour and sour cream makes it especially velvety. Greeks love to pair this dish with crusty bread or a light salad, highlighting its richness. Each serving is a harmony of Mediterranean flavors that unfolds with every bite.
1
Rinse the chicken with cold water, pat it dry with a towel, and cut it up. Heat vegetable oil and fry all parts of the chicken well.
- Chicken: 1 kg
- Vegetable oil: to taste
2
Wash the cumin and rosemary. Remove the stems from the cumin and rosemary leaves.
- Caraway: 1 stem
- Rosemary: 1 stem
3
Wash the zucchini and bell pepper, slice the zucchini into rounds, and chop the pepper into small cubes.
- Courgette: 300 g
- Red sweet pepper: 250 g
4
Clean the garlic and shallots, chop finely, and add to the meat along with herbs, zucchini, paprika, and olives.
- Garlic: 3 cloves
- Shallot: 1 head
- Caraway: 1 stem
- Rosemary: 1 stem
- Courgette: 300 g
- Red sweet pepper: 250 g
- Black olives: 100 g
5
Add 100 ml of wine, simmer for 30 minutes on low heat.
- Dry white wine: 300 ml
6
Remove the chicken from the pot. Sprinkle the vegetables with flour and bring to a boil again. Add the remaining wine and sour cream. Season with salt, pepper, and sugar. Heat the chicken in this sauce and serve.
- Wheat flour: 1 tablespoon
- Dry white wine: 300 ml
- Sour cream: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
