Debbie’s Greek sister Marisa Churchill is in the kitchen serving up a delicious week night dinner with Chicken Stifado.


  • 6 chicken thighs (about 1lb. 8ounces)
  • 1 cup red wine, such as Cabernet
  • ¼ cup red wine vinegar
  • 2 cloves garlic, halved
  • 2 bay leaves
  • 6 juniper berries
  • ½ teaspoon whole black peppercorns
  • 3 whole cloves
  • 2 cinnamon sticks
  • 1 teaspoon dried oregano
  • About 2 sweet cippolini onions (4 cups total), roughly chopped
  • 4 tomatoes, diced
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 tablespoon tomato paste
  • 1 cup water

Chicken Stifado - Home & Family


1. Place the chicken thighs in a large Ziploc bag and marinate overnight with the wine, vinegar, garlic, bay leaf, juniper berries, peppercorns, clove and cinnamon.

2. To prepare the stifado,

3. Cut the onions into thickly diced chunks.

4. In a large pot, cook the onions in the olive oil over medium heat.

5. Add the salt, sugar, and a pinch of freshly ground pepper.

6. Cook the onions until they turn slightly golden, this will take about 15 minutes.

7. Add the diced tomatoes, tomato paste, and oregano.

8. Cook for another five minutes.

9. Add the marinated chicken, along with all the spices and wine.

10. Pour in one cup of water and reduce the heat to low.

11. Cook for 1 ½ – 2 hours.

12. Add additional salt and pepper, if desired.

13. Serve the stifado on top of orzo pasta that has been lightly buttered.

14. For an authentic Greek flavor, I suggest browning the butter.

15. Garnish with a pinch of parsley and parmesan before serving.

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