This braised Greek chicken in tomato sauce makes a rustic, comforting dish with lovely Mediterranean flavors. Easy to make, will be your new favorite chicken recipe.
How to make braised Greek chicken in tomato sauce
Making this Greek chicken recipe is pretty easy. You need few ingredients that probably are already in your pantry.
- A whole chicken cut in 8 pieces
- Ripe tomatoes when in season or canned San Marzano tomatoes D.O.P.
- Onion
- Garlic
- Extra virgin olive oil
- Star anise
- Ouzo or dry white wine
- Fresh oregano leaves
- Fresh thyme leaves
- Sea salt
- Freshly ground pepper
- Red chili pepper flakes
- za’atar seasoning (optional)
About the dry brine
I dry brine the chicken in the fridge for 1 to 4 hours, sometimes overnight but no more than 24 hours.
For a quick dry brine mix I use za’aatar seasoning or mix some coarse sea salt, freshly ground pepper and a pinch of red chili pepper flakes all over the chicken. Both dry brines are great for this Greek chicken recipe.
What kind of tomatoes should you use
This is one of my favorite recipes with tomato sauce. Tomatoes are important to me 🙂
In the summer I use good ripe tomatoes that are available in my farmer’s market. In the winter I prefer to use my favorite San Marzano tomatoes. They are the best canned tomatoes in the whole world in my opinion. But they have to be authentic D.O.P. San Marzano’s.
There are a lot of imitations available in the supermarkets that I always avoid. The key is to read the label and see if they have the D.O.P. seal (Protected Designation of Origin ). San Marzano’s are only grown in Valle del Sarno in Italy. They are never diced or cut, they are whole in the can with their precious tomato juice. San Marzano tomatoes have a stronger taste that is sweeter and less acidic.
What is braising?
Braising (from the French word braiser) is a combination-cooking method where the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature, usually in the oven but also on the stovetop, with some broth or sauce. It is an ideal method to cook tougher, more affordable cuts of meat. Think the French beef bourguignon, coq au vin etc.
Braising is great for this Greek chicken recipe, the meat literally falls off the bone, and the sauce is truly decadent.
Let’s make braised Greek chicken!
Place the chicken on a large platter. Sprinkle za’atar seasoning all over.
Chill uncovered in the fridge for 1 to 4 hours and preferably overnight, but no longer than 24 hours.
When you are ready to cook remove chicken from the refrigerator to reach room temperature, about 15 min.
Heat a Dutch oven over medium-high heat. Add 3 tablespoons of olive oil. Add 2-3 pieces of chicken (skin side down). Brown the chicken all over for 4 to 5 minutes, then remove to a platter and repeat with the rest of the pieces. Don’t overcrowd the pot, if you do it will boil instead of sear.
In the same dutch oven on medium heat, add the onions. Season with sea salt. Sauté for 2-3 min. Add the garlic. Continue sautéing for 1-2 more minutes.
Add the peppers, star anise, freshly ground pepper, and a pinch of red pepper flakes. Stir well.
Carefully add the shot of ouzo. Simmer for 2 more minutes.
Stir in the tomatoes and 1 tsp brown sugar. Simmer for 2 min.
Return the chicken to the pot. Add some fresh herbs sprigs like oregano and thyme. Bring to a boil. Cover tightly and transfer to the oven.
Cook for one hour in a 300 F preheated oven.
Remove the lid and let the chicken cool in the pot for 15 minutes before serving.
Serve with a sprinkle of extra virgin olive oil on top and fresh herb leaves like oregano and thyme.
More Greek chicken recipes
- This spatchcock lemon chicken has lots of garlic, lemon and fresh herbs.
- A chicken stew with lemony beans will satisfy and comfort.
- This Greek lemon chicken soup is a much loved traditional Greek meal.
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Braised Greek Chicken In Tomato Sauce
Equipment
- a 7 qt dutch oven
Ingredients
- 4 lb chicken cut in 8 pieces
- 3 cups grated ripe tomatoes skin removed or 28 oz can of Gustarosso San Marzano tomatoes
- 1 onion diced
- 4-5 cloves garlic thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon brown sugar
- 2 star anise
- 1 shot ouzo or dry white wine
- 1 handful fresh oregano leaves
- 1 handful fresh thyme leaves
- sea salt
- freshly ground pepper
- red chili pepper flakes
- za'atar seasoning
Instructions
Brine the chicken
- Place the chicken in a large platter. Sprinkle za'atar seasoning all over. Chill uncovered in the fridge for 1 to 4 hours and preferably overnight, but no longer than 24 hours. When you are ready to cook remove chicken from refrigerator and to reach room temperature, about 15 min.
Time to cook
- Preheat oven to 300 F.
- Heat a Dutch oven over medium high heat. Add 3 tablespoons of olive oil. Add 2-3 pieces of chicken (skin side down). Brown the chicken all over for 4 to 5 minutes, then remove to a platter and repeat with the rest of the pieces. Don't overcrowd the pot, if you do it will boil instead of sear.
- In the same dutch oven in medium heat, add the onions. Season with sea salt. Sauté for 2-3 min. Add the garlic. Continue sautéing for 1-2 more minutes. Add the peppers, star anise, freshly ground pepper and a pinch of red pepper flakes. Stir well. Carefully add the shot of ouzo. Simmer for 2 more minutes.
- Return the chicken to the pot. Add some fresh herbs sprigs like oregano and thyme. Bring to a boil. Cover tightly and transfer to the oven.
- Cook for one hour.
- Remove the lid and let the chicken cool in the pot for 15 minutes before serving.
Notes
- You can use only thighs and or drumsticks for this recipe. You must adjust cooking times so chicken is not overcooked or worse, under cooked.
- If you use skinless, boneless chicken thighs cook from 35- to 45 min.
Nutrition
