Chicken Stew with Yogurt (Spezzatino di Pollo allo Yogurt) Recipe
Category: Main Courses
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This Chicken Stew with Yogurt recipe, also known as Spezzatino di Pollo allo Yogurt, is an incredibly flavorful, tender chicken dish that’s perfect for any occasion. The combination of Greek yogurt, aromatic herbs, and fresh ingredients creates a rich and creamy sauce that infuses the chicken with exceptional taste. Paired with crispy potatoes and fresh parsley salsa, this dish is truly irresistible. Let’s dive into the preparation!
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breast | 800g |
| Broth (chicken or vegetable) | 300ml |
| Red onions | ½ (finely chopped) |
| Fresh rosemary | 1 sprig |
| Fresh sage | 2 leaves |
| Nutmeg | q.b. (to taste) |
| Salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Extra virgin olive oil | q.b. (for frying) |
| Greek yogurt | 200g |
| Fresh chili pepper | 1 (sliced) |
| Garlic | 1 clove (minced) |
| Potatoes | 500g (peeled and diced) |
| Fresh parsley | q.b. (for salsa) |
| Extra virgin olive oil (for salsa) | 3 tbsp |
Instructions
1. Prepare the Chicken and Marinade:
Start by cutting the chicken breast into bite-sized pieces, approximately 2 cm in thickness. Next, it’s time to prepare the marinade. Take the fresh chili pepper, remove the seeds, and slice it thinly. Slice the red onion finely. In a large mixing bowl or dish, combine one minced garlic clove, half of the chopped red onion, the sliced chili, and Greek yogurt. Stir the mixture well with a fork to combine the flavors thoroughly.
Add the chicken pieces to the yogurt mixture, seasoning with salt and black pepper to taste. Mix everything together, making sure the chicken is well-coated with the marinade. Cover the dish and let the chicken marinate in the refrigerator for at least two hours to absorb all the flavors.
2. Cook the Chicken:
After the chicken has marinated, heat a large pan over medium heat and add a generous drizzle of extra virgin olive oil. Once the oil is hot, add the remaining half of the chopped onion and sauté for a few minutes until softened. Add the fresh rosemary and sage (finely chopped), continuing to sauté for another minute until fragrant.
Now, add the marinated chicken and all of its yogurt marinade to the pan. Let it sear for about 10 minutes, stirring occasionally to ensure even cooking. Once the chicken has browned, sprinkle with freshly grated nutmeg, salt, and pepper to taste. Pour in the broth, covering the chicken, and bring it to a simmer. Let it cook on low heat for about 15-20 minutes, allowing the sauce to thicken slightly and the chicken to become tender.
3. Prepare the Potatoes:
While the chicken is simmering, take the diced potatoes and blanch them in a pot of boiling salted water for about 5 minutes, until slightly tender. Drain the potatoes and set them aside.
In a separate pan, heat a bit of extra virgin olive oil over medium-high heat. Add the par-cooked potatoes and sauté them until golden and crispy, about 10 minutes. Season with salt and pepper to taste.
4. Prepare the Parsley Salsa:
To add a fresh and vibrant touch to the dish, make a quick parsley salsa. Place the fresh parsley in a small food processor along with 3 tablespoons of extra virgin olive oil. Pulse for a few seconds until the mixture emulsifies into a smooth, green sauce. If you don’t have a food processor, you can finely chop the parsley and whisk it together with the olive oil using a fork or a whisk. Season the salsa with salt and pepper to taste.
5. Serve and Enjoy:
Once the chicken stew is ready and the potatoes are crispy, plate the dish by placing the chicken stew in the center, accompanied by the golden sautéed potatoes on the side. Drizzle the parsley salsa over the top for an added burst of flavor and color.
This dish is best served warm, offering a beautiful balance of creamy, savory chicken with the freshness of the parsley salsa and the crunch of crispy potatoes.
Tips and Variations:
- Herb Choices: While rosemary and sage are traditional, feel free to experiment with other fresh herbs like thyme or oregano to suit your taste.
- Yogurt: Greek yogurt is recommended for its thickness and creaminess, but you can substitute it with regular yogurt if you prefer.
- Spiciness: If you like more heat, you can increase the amount of fresh chili or even add a pinch of red pepper flakes to the marinade.
- Vegetarian Option: You can make a vegetarian version of this dish by replacing the chicken with hearty vegetables like mushrooms, zucchini, and eggplant, ensuring a delicious and satisfying stew.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Carbohydrates | 25g |
| Fat | 18g |
| Saturated Fat | 3g |
| Fiber | 4g |
| Sodium | 450mg |
| Sugars | 5g |
This Chicken Stew with Yogurt recipe is a delightful blend of flavors and textures, making it an ideal main course for any meal. The yogurt brings a creamy element that complements the herbs and spices, while the crispy potatoes provide a satisfying contrast. Whether you’re serving it for a family dinner or preparing it for a special occasion, this dish is sure to impress!
