Greek chicken stew with lemon and spinach

Greek Chicken Stew

Sometimes, even I get tired of cooking. And I definitely get tired of washing up. But, this lemony Greek chicken stew will perk up even the weariest cook. The flavors are bright, fresh, and bring a little sunshine into dark winter days. I hadn’t heard of Greek chicken stew before seeing it in the NY Times, but I’ve been putting it into regular rotation lately. It’s great comfort food, and ideal for dreary weather.

My Greek chicken stew is a bit different from the original recipe (aside from being smaller). They used ground chicken. I never have that. Also, I think that using bone-in chicken makes the stew more flavorful, even if it does take a bit longer to cook. Do use Yukon gold potatoes though. The texture is better and the flavor is more buttery (no actual butter required).

Also, they suggested feta cheese and pita as toppings. I like the feta, but every packaged pita commercially available here is hard and unappealing. And I did not feel like making my own! So a bit more spinach instead.

Make a batch, and then have it for lunch or dinner, with some crusty bread on the side (instead of the pita).

And, as a bonus, it’s all cooked in one pot! Yes! Less cleanup is always a good thing!

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