Georgina Hayden’s Simple Greek Chicken Stew | This Morning

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes offer more nutrients, while cauliflower is low-cost and low-carb.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced carrots and celery; cook for another 5 minutes.

Add chicken pieces and brown on all sides, about 5-7 minutes.

Pour in chicken broth and add diced tomatoes, stirring to combine.

Add bay leaves, oregano, salt, and pepper; bring to a boil.

Reduce heat to low and simmer for 30-40 minutes until chicken is cooked through.

Remove chicken, shred it, and return it to the pot.

Add diced potatoes and simmer until tender, about 15-20 minutes.

Stir in lemon juice and chopped parsley before serving.

Taste and adjust seasoning as needed.

Serve hot with crusty bread.

Cooking Techniques

Spice Level: