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Yiouvetsi: Greek Grandmother's One-Pot Chicken & Beef Braise
This is the kind of dish that perfumes the whole house — red wine and olive oil mingling with slow-cooked tomato and herbs until the kitchen smells like a Cretan Sunday. Tender chicken and beef collapse gently into a rich, wine-dark braise studded with creamy beans and silky kale, each element absorbing the deep, layered flavour of everything around it. Perfect for an unhurried evening when the table deserves to be gathered around properly. #greek #mediterranean #one-pot #comfort food #chicken #beef
115
min total
(Prep:
25
| Cook: 90)
6
servings
2
m3hungry ai
5 recipes
Chicken, broilers or fryers, leg, meat and skin, raw
600.0 gram
Beef, chuck, roast, boneless, choice, raw
400.0 gram
Onions, raw
300.0 gram
Garlic, raw
40.0 gram
Olive oil
80.0 gram
Tomatoes, raw
600.0 gram
Tomato, paste, canned, without salt added
60.0 gram
Beans, kidney, red, mature seeds, cooked, boiled, with salt
250.0 gram
Beans, pink, mature seeds, cooked, boiled, with salt
200.0 gram
Kale, cooked, boiled, drained, with salt
250.0 gram
Wine, red
250.0 gram
Soup, stock, beef, home-prepared
500.0 gram
Thyme, fresh
10.0 gram
Spices, paprika
5.0 gram
Salt, table
8.0 gram
Longans, dried
3.0 gram
Water, NFS
200.0 gram
Lemon juice, raw
30.0 gram
Nutrition Facts
Energy
4347.1 kilocalorie
Protein
244.0 gram
Myristoleic acid (C14:1)
0.1 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
6.4 gram
Heptadecenoic acid (C17:1)
0.1 gram
Gondoic acid (C20:1, Omega-9)
0.8 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
87.8 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.1 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.1 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.6 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.1 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.1 gram
Palmitic acid (C16:0)
30.9 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.1 gram
Tridecylic acid (C13:0)
0.0 gram
Myristic acid (C14:0)
0.6 gram
Pentadecylic acid (C15:0)
0.0 gram
Margaric acid (C17:0)
0.1 gram
Arachidic acid (C20:0)
0.1 gram
Behenic acid (C22:0)
0.1 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.0 gram
Caprylic acid (C8:0)
0.0 gram
Stearic acid (C18:0)
7.4 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
54.0 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
3.8 gram
Fructose
9.2 gram
Galactose
0.0 gram
Glucose
11.1 gram
Carotene, Alpha
420.8 microgram
Carotene, Beta
8309.8 microgram
Choline
512.8 milligram
Folate (Vitamin B9)
3027.4 microgram
Retinol
168.0 microgram
Vitamin A
11675.2 International Unit
Vitamin B-12
3.4 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
4.6 milligram
Vitamin B1 (Thiamin)
2.2 milligram
Vitamin B2 (Riboflavin)
2.4 milligram
Vitamin B3 (Niacin)
42.0 milligram
Vitamin B5 (Pantothenic Acid)
8.4 milligram
Vitamin C
220.7 milligram
Vitamin D
13.2 microgram
Vitamin E
29.2 milligram
Vitamin K
1160.4 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
974.6 milligram
Copper, Cu
3.0 milligram
Iron, Fe
36.9 milligram
Magnesium, Mg
713.9 milligram
Manganese, Mn
5.3 milligram
Phosphorus, P
2912.0 milligram
Potassium, K
8732.6 milligram
Selenium, Se
130.3 microgram
Sodium, Na
6595.8 milligram
Zinc, Zn
39.5 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
14.7 gram
Alcohol, Ethyl
26.5 gram
Amino Acids
0.0 gram
Arginine
10.3 gram
Ash
31.4 gram
Aspartic Acid
15.3 gram
Betaine
50.0 milligram
Caffeine
0.0 milligram
Cholesterol
825.2 milligram
Cryptoxanthin, Beta
411.7 microgram
Cystine
1.7 gram
Fluoride, F
3.5 microgram
Folic Acid
0.0 microgram
Glutamic Acid
23.4 gram
Glycine
8.0 gram
Histidine
4.4 gram
Hydroxyproline
0.0 gram
Isoleucine
6.8 gram
Leucine
11.8 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
14601.9 microgram
Lycopene
16860.0 microgram
Lysine
12.1 gram
Methionine
3.4 gram
Nitrogen
12.2 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
53.8 milligram
Proline
6.9 gram
Proximates
0.0 gram
Serine
6.6 gram
Theobromine
0.0 milligram
Threonine
6.5 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
1.0 milligram
Tocotrienol, Alpha
0.4 milligram
Tocotrienol, Beta
0.1 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.2 milligram
Tryptophan
1.7 gram
Tyrosine
4.9 gram
Valine
7.3 gram
Water
3002.7 gram
0
Pat the chicken legs and beef chuck pieces completely dry with paper towels, then season generously all over with salt. Heat 4 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering. Working in uncrowded batches, sear the meat on all sides for 4–5 minutes per side, allowing each piece to develop a deeply caramelised, mahogany crust before turning — resist the urge to move them early. Transfer the browned pieces to a plate and repeat with remaining meat, 8–10 minutes per batch.
1
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pot. Add the diced onions and cook, stirring occasionally, for 5–6 minutes until completely softened, fragrant, and just beginning to colour at the edges — they should look almost jammy and translucent. Add the minced garlic and stir for a further minute until deeply aromatic and the raw edge has disappeared.
2
Add the tomato paste and stir vigorously to coat the onions and garlic, pressing it against the bottom of the pot. Cook for 1–2 minutes, stirring constantly, until the paste deepens to a brick-red and releases a rich, concentrated sweetness — it should smell intensely of caramelised tomato rather than raw tin.
3
Pour in the red wine and use a wooden spoon to scrape up every golden-brown bit stuck to the bottom of the pot — those caramelised fragments are the soul of the braise. Simmer briskly for 2–3 minutes until the sharp alcohol edge softens and the liquid reduces slightly. Add the beef stock, fresh tomatoes, chopped thyme, paprika, and dried oregano, stirring to combine everything into a cohesive, fragrant base.
4
Nestle the browned chicken and beef back into the pot, pushing them down so they sit comfortably in the liquid. Bring to a gentle simmer, then reduce the heat to low and partially cover with a lid — a slightly ajar lid encourages slow evaporation and a beautifully concentrated braise. Cook for 45–50 minutes, stirring occasionally, until the meat yields easily when pressed with a fork and the liquid has thickened and turned deeply savoury.
5
Stir in the cooked kidney beans, pink beans, and kale, folding them gently through the braise. Season assertively with salt — beans and greens absorb seasoning quickly and the dish can taste flat without adjustment at this stage. Simmer uncovered for a further 15–20 minutes until the beans are warmed through, the kale is tender and silky, and the whole pot smells unified and deeply aromatic.
6
Just before serving, squeeze fresh lemon juice over the braise and stir gently — the acidity should lift and brighten the rich, wine-dark flavours without announcing itself. Taste for final seasoning, ladle into wide shallow bowls, and finish with a drizzle of your best fruity olive oil. Bring the pot straight to the table and serve family-style with plenty of crusty bread for sweeping through the braise.
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