Name: Braised Greek Chicken In Tomato Sauce
Prep time: 15 min
Cook time: 60 min
Ingredients: 4 lb chicken (cut in 8 pieces); 3 cups grated ripe tomatoes; 1 onion (diced); 4-5 cloves garlic (thinly sliced); 3 tbsp extra virgin olive oil; 1 tsp 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

Yum

28 Shares

Jump to Recipe Print Recipe

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.

A dutch oven with Greek chicken in red sauce and two swerving spoons.

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 super markets 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 Marzanno’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.

A red dutch oven with chicken in red sauce and two serving spoons.

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 stove top- 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 of the bone and the sauce is truly decadent.

Let’s make braised Greek chicken!

Raw chicken being marinated in a large bowl.

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.

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.

Diced onions, green peppers sautéing in olive oil.

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.

Tomato sauce with green bell pepper slices and onions.

Stir in the tomatoes and 1 tsp brown sugar. Simmer for 2 min.

Raw seared chicken in tomato sauce ready for the oven.

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.

A serving platter with chicken in red sauce and two serving spoons.

More Greek chicken recipes

This spatchcock lemon chicken has lots of garlic, lemon and fresh herbs.
I love this herb chicken it is juicy, full of flavor and mediterranean vibes.
A chicken stew with lemony beans will satisfy and comfort.
This Greek lemon chicken soup is a much loved traditional Greek meal.

Check all the pantry items a Greek kitchen wouldn’t go without.

If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

WANT TO EAT LIKE A GREEK? Subscribe to my email and follow along on Facebook, Pinterest and Instagram for all of the latest recipes.

Comments