Mediterranean Chicken, Feta, and Herb Wrap With Stewed Potatoes

Herb and feta-topped chicken pitas are served alongside stewed potatoes. [Photograph: Jennifer Olvera]

If want to skip the pita and serve the dish as straight-up chicken and potatoes on a plate, you'll want to reduce the rather thin sauce on the stovetop for 15 to 20 minutes.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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Mediterranean Chicken, Feta, and Herb Wrap With Stewed Potatoes

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About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:1 hour 45 minutes
Special equipment:Dutch oven
This recipe appears in: Sunday Supper: Mediterranean Chicken, Feta, and Herb Wrap With Stewed Potatoes

Ingredients

  • 1 tablespoon olive oil
  • 2 1/2 pounds boneless, skinless chicken thighs (8 to 10 thighs)
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup homemade or store-bought low sodium chicken stock
  • 1/4 cup dry white wine
  • 8 ounces small potatoes
  • 8 ounces cherry tomatoes
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 package pita bread, warm
  • 3 ounces feta cheese, crumbled
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons minced fresh mint leaves
  • 2 tablespoons minced fresh cilantro leaves
  • 1 lemon, cut into wedges

Procedures

  1. 1

    Adjust oven rack to lower-middle position and preheat oven to 325°F.

  2. 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. 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. 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.

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