Mediterranean Chicken, Feta, and Herb Wrap With Stewed Potatoes
Mediterranean Chicken, Feta, and Herb Wrap With Stewed Potatoes might be a good recipe to expand your beverage recipe box. One serving contains 516 calories, 61g of protein, and 20g of fat. This recipe serves 4. For $4.08 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 145 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Head to the store and pick up fresh cilantro leaves, flat-leaf parsley, potatoes, and a few other things to make it today. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is spectacular. Tantalizing Mediterranean Chicken Wrap with Spinach and Feta, Mediterranean Chicken Wrap, and Mediterranean Chicken Wrap are very similar to this recipe.
Servings: 4
Ingredients:
2 bay leaves
8 ounces cherry tomatoes
1/4 cup dry white wine
3 ounces feta cheese, crumbled
2 tablespoons minced flat-leaf parsley
2 tablespoons minced fresh cilantro leaves
2 tablespoons minced fresh mint leaves
3 cloves garlic, minced (about 1 tablespoon)
Kosher salt and freshly ground black pepper
1 lemon, cut into wedges
1/2 cup homemade or store-bought low sodium chicken stock
1 tablespoon olive oil
1 medium onion, finely chopped (about 1 cup)
1 package pita bread, warm
8 ounces small potatoes
2 1/2 pounds boneless, skinless chicken thighs (8 to 10 thighs)
4 sprigs thyme
Equipment:
oven
dutch oven
bowl
Cooking instruction summary:
Procedures 1 Adjust oven rack to lower-middle position and preheat oven to 325°F. 2 Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. When oil is shimmering, cook chicken until browned on both side, about 8 minutes total, flipping once. Add onion and garlic and cook, stirring occasionally, until translucent, about 4 minutes longer. Add chicken broth, white wine, potatoes, tomatoes, bay leaves and thyme. 3 Bring to a simmer, cover, and transfer to the oven. Cook until meat and potatoes are fork-tender, about 1 1/2 hours. Remove from the oven and shred meat using two forks, discarding any fat as well as the bay leaves and thyme. Season to taste with salt and pepper. 4 To serve, spoon saucy potatoes and tomatoes into a separate bowl. Line individual plates with pita. Top with chicken, feta, and a shower of parsley, mint, and cilantro. Serve wraps immediately with potatoes and lemon wedges on the side.
Step by step:
1. 1
2. Adjust oven rack to lower-middle position and preheat oven to 325°F.
3. 2
4. Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. When oil is shimmering, cook chicken until browned on both side, about 8 minutes total, flipping once.
5. Add onion and garlic and cook, stirring occasionally, until translucent, about 4 minutes longer.
6. Add chicken broth, white wine, potatoes, tomatoes, bay leaves and thyme.
7. 3
8. Bring to a simmer, cover, and transfer to the oven. Cook until meat and potatoes are fork-tender, about 1 1/2 hours.
9. Remove from the oven and shred meat using two forks, discarding any fat as well as the bay leaves and thyme. Season to taste with salt and pepper.
10. 4
11. To serve, spoon saucy potatoes and tomatoes into a separate bowl. Line individual plates with pita. Top with chicken, feta, and a shower of parsley, mint, and cilantro.
12. Serve wraps immediately with potatoes and lemon wedges on the side.
Nutrition Information:
covered percent of daily need
