Delicious Greek Chicken Potatoes Stew for Family Dinners

This Greek Chicken Stew with Potatoes is a satisfying one pot dinner that the whole family will love.

Scale

3 tablespoons extra virgin olive oil, divided
2 1/2 pounds boneless skinless chicken thighs (about 10 thighs)
Kosher salt and freshly ground black pepper
1 large red onion, chopped
4 large garlic cloves, minced
1/4 cup dry white wine
1 1/2 pounds of russet potatoes, peeled and cut into wedges (3 medium potatoes)
1 28-ounce can plum tomatoes with juice, pulsed in a food processor or crushed by hand
2 tablespoons tomato paste
1/4 cup water
1/2 teaspoon cinnamon
1 cinnamon stick
1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano leaves
18–20 pitted kalamata olives
3 tablespoons chopped flat leaf parsley, optional garnish

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Season chicken with 1 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 tablespoon of oil over medium-high heat in a large heavy lidded pot or dutch oven. Brown the chicken in batches for about 2 minutes per side and transfer to a plate.
Add the remaining 2 tablespoons of oil to the pan and add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for a minute or so, until fragrant. Turn the heat down to medium and pour in the wine and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon.
Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the stew to a boil and quickly turn the heat down low and gently simmer the stew, covered, for 20 minutes.
Add the olives and cook, covered, for another 20-25 minutes, until the potatoes are tender.
Serve the stew hot, in shallow bowls, with fresh chopped parsley sprinkled on top.