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Greek Chicken Stew with Potatoes and Okra feat

Greek Chicken Stew with Potatoes and Okra

This traditional chicken stew with potatoes and okra is a healthy, one-pot dinner that will transfer you inside the warm and cozy kitchen of a Greek grandma.

Course Main Course
Cuisine Greek, Mediterranean
Keyword chicken, gluten-free, okra, potatoes, stew
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 15 kcal
Author The Hungry Bites


  • 1 small chicken cut in 6 (or 6 chicken legs)
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 5 allspice kernels
  • 2 bay leaves
  • 4 - 5 medium potatoes, sliced or cubed
  • 1 cup dry white wine
  • 2 cups pureed tomatoes
  • 1 1/2 pound about 650 grams okra (fresh or frozen)
  • 1/4 cup lemon juice, or more to taste
  • Salt and pepper to taste


  1. Heat a large pot over high heat and add the olive oil and the chicken pieces in one layer (pat dry the chicken with paper towels first to minimize any splattering). Let the chicken brown from one side then flip to brown form the other. Reduce heat to medium, add the onion, the bay leaves and the allspice and stir. Cook until the onion is soft (about 3-4 minutes).

  2. Add the potatoes, the wine, the pureed tomatoes, salt, and pepper and bring to a boil. The liquid should almost cover the pot. Add a splash of water if you need to. Reduce heat to a simmer, cover the pot, and cook until the potatoes are almost done, about 50 minutes (they should gently resist when pierced with a fork).
  3. Transfer the chicken to a clean plate and keep it warm. Add the okra and the lemon juice to the pot, shake well to distribute the food evenly and cook for 15-20 minutes. Add a splash of water if necessary. After 15 minutes taste and adjust the salt and the lemon juice. When the okra is cooked, return the chicken to the pot and cook for another minute just to heat it up.
  4. Serve with lots of bread and a glass of wine. Eat!