Greek Chicken Stew with French Fries: An Easy Dinner Idea

Warm, comforting, and full of flavor—this Greek Chicken Stew is a family favorite!

It’s time to share my mom’s Greek chicken stew with French fries as an easy dinner idea for any night of the week. Tender chicken is slowly simmered in a rich tomato sauce infused with Mediterranean herbs and spices, then topped with crispy, golden french fries for the perfect finish. This hearty dish brings together classic flavors in an easy-to-make meal that’s sure to please. Serve it with crusty bread to soak up the sauce, and enjoy a delicious taste of Greece!

It’s a delicious dinner the kids will love that will be on the table within an hour. French fries are very commonly made in Greece. They’re usually on every dinner table, and every time there’s a party, there’s a big batch of fries on the table. It tastes so good to dip them in any delicious sauce, especially the one from this stew. All the ingredients are simple, and both the stew and fries are easy to make. I can’t wait for you to try it!

Why will I make this easy dinner?

Juicy, tender chicken

Rich, herby, earthy

Spiced tomato sauce

Crispy, fluffy french fries

What will I need to make this dinner?

Whole Chicken -cut into medium pieces and the skin removed. You can substitute chicken legs or thighs, and I recommend using bone-in chicken because of the cooking time.

Onion -finely chopped to get a little in each bite of stew.

Garlic -grated or minced to almost melt into the stew.

Olive oil -the one you like sauteing with the most.

Crushed tomatoes -or tomato sauce, canned or freshly grated. Add a pinch of sugar if the tomatoes are too acidic.

Dried oregano -adds an earthy, herbal note to the sauce.

Cumin powder -warms the sauce with an earthy smokiness.

Bay leaf -brightens the sauce with an almost minty flavor.

Salt & freshly ground pepper -the duo that seasons and enhances the dish.

Crushed red pepper flakes -I use a pinch to add a little heat, but you can add more or less if you prefer.

Fresh parsley -chopped coarsely to sprinkle over the final stew for a bit of beauty and freshness.

Olive oil -or your favorite oil for frying.

Potatoes -I used Yukon potatoes in my video because I like how creamy they are once cooked, but russet potatoes are typically best for crispy, fluffy French fries.

How do I brown the chicken?

Heat a pot over medium heat and add the olive oil. Season the chicken lightly with salt and black pepper. Brown the chicken for 5 minutes on each side in a few batches and transfer to a plate.

Can I sauté the veggies in the same pot?

Turn the heat off under the pot and add the onion. After 2 minutes turn the heat on medium and cook the onion until soft and golden -about 8 minutes. Add the garlic to warm through for a few seconds until fragrant.

How do I make the stew?

Add the chicken, salt, pepper, cumin powder, bay leaf, and oregano to the pot and mix well to incorporate. Then, add crushed tomatoes with a cup of water and bring to a boil over high heat. Reduce the heat to medium and cover the pot with the lid.

How long do I cook the stew?

Cook for about 45 minutes, stirring the chicken often so that it does not stick to the bottom and burn. The stew is ready when the chicken is fully cooked and the sauce has thickened.

How do I garnish the stew?

Taste and adjust the seasoning if needed. You can add some hot water to thin the sauce if desired. Then, garnish with fresh parsley.

What can I do to make crispy fries?

Peel and cut the potatoes. Soak them in cold water for at least an hour or overnight if possible. Soaking the potatoes removes some of the starch and helps them stay crispy. You can skip this step if you’re in a hurry.

How do I make french fries?

Heat the olive oil in a cast-iron skillet to 360-375 degrees. Fry the potatoes in batches (about 6-8 minutes per batch) until they’re ready. Season them liberally with salt. I also like to sprinkle black pepper on my fries.

Can I cook the French fries in the air fryer or oven?

Yes! Here’s how to make them in the air fryer. If you’d like to cook them in the oven, preheat the oven to 425 °F, 220 °C. Place the potatoes in a large bowl and drizzle with olive oil. Season with salt, pepper, garlic, and oregano (if desired). Toss together until coated. Transfer the potatoes onto a half-sheet baking tray in an even layer, and bake until golden and tender, about 35-40 minutes.

How do I serve it all together?

We love it just as it is: chicken stew over or beside French fries. I use my fries to scoop up the sauce. However, you could serve this stew over noodles or rice, crusty bread, and a green salad would add more veggies and brighten up the meal. Kali Orexi!

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Watch the Video