Greek-style slow cooked chicken & green beans
Greek-style chicken and green beans. Irini Savva
A rustic, comforting dish where tender chicken simmers slowly with green beans, and potatoes in a light tomato sauce. This is the slow-cooked, oven-roasted twist on the classic fasolakia yiahni, which is usually prepared as a stew in a pot.
Serve it with crusty sourdough bread, fresh seasonal salad, or just as it is—straight from the tray, warm and fragrant.
Serves 4
Ingredients:
1kg free-range chicken thighs
4 potatoes, peeled and quartered
1 red onion, diced
1kg frozen green beans
500ml vegetable stock / water
3 tablespoons tomato paste
2 bay leaves
Dried oregano, sea salt and black pepper to taste
Method:
Preheat the oven to 220 degrees C.
Arrange the chicken (skin side up), potatoes and onion in a roasting dish. Season with oregano, salt, pepper and drizzle with olive oil.
Add about 1/2 cup of the stock–just enough to prevent sticking.
Roast uncovered until the chicken and potatoes are golden.
Add the green beans, tomato paste dissolved into remaining stock, bay leaves and extra seasoning. Move the chicken pieces on top of the vegetables, to continue caramelising and soak up all the flavours.
Reduce the oven temperature to 190 degrees C. Cover loosely with baking paper and roast for about one hour, giving it a gentle stir once or twice. Cook until the chicken, potatoes and green beans are very tender and everything is golden and caramelised around the edges.
Tip:
Depending on your preference, you can make the dish richer by adding more tomato paste.
