Cretan Chicken and Bean Stew from nikolaos.galerakis@gmail.com

Heat 3 tablespoons of olive oil in a large heavy pot over medium-high heat. Pat the chicken pieces dry and season with salt and pepper. When the oil is shimmering, add the chicken in batches and brown on all sides for 4–5 minutes per side, until the pieces are deeply golden and pull away cleanly from the pot. Set aside on a plate.

Reduce the heat to medium and add the diced onions to the same pot. Cook for 8–10 minutes, stirring occasionally, until the onions are soft and just starting to colour at the edges. Add the minced garlic and cook for 1 more minute, until fragrant.

Pour in the tomato sauce and stir to combine, scraping up any browned bits from the bottom of the pot. Add 1.5 cups of water and stir well. Return the browned chicken to the pot, nestling the pieces into the sauce.

Bring the liquid to a gentle simmer. Add the oregano, black pepper, and salt to taste. Partially cover the pot and cook on low heat for 20 minutes, until the chicken is nearly cooked through but still has a little give when pressed.

Add the pink beans and black-eyed peas, folding them in gently so they stay intact. Simmer uncovered for 10 minutes, until the beans have warmed through and begun to absorb the sauce.

Stir in the cabbage pieces and the drained green beans. Continue simmering uncovered for 10–12 minutes, until the cabbage has wilted and softened but still has a little body and the green beans are tender.

Taste the stew and adjust the seasoning with salt and pepper. The sauce should be rich and coat the back of a spoon. If it's too thick, add a splash of water and stir; if too loose, simmer uncovered for a few more minutes until it tightens up.

Serve hot in deep bowls, making sure each portion gets chicken, beans, vegetables, and plenty of sauce. Crusty bread on the side works well for mopping the bowl clean.

Cretan Chicken and Bean Stew

Nutrition Facts

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