The kind of Greek plate you make on repeat. lemon and oregano, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
This Greek Medley leans on olive and caper to do the heavy lifting. We grill the Chicken Breast...
Greek
Members
This Greek Bites leans on feta and dill to do the heavy lifting. We steam the Black Bean for...
Greek
Members
Weeknight-friendly Chickpea Stew with the feta and dill we come back to again and again. Big...
Greek A charcoal-grilled take on Chicken Breast Curry, built on feta and dill and finished the way we...