Greek Classics/ Low-Carb/ Main Course

Greek Fasolakia me Kota: Braised Chicken with String Beans

Chicken with string beans cooked in a light tomato sauce is a classic Greek stew. Traditionally, this dish was made in the end of summer when there was an abundance of green beans. Nowadays, at least where I live in the States, green beans (fasolakia) are available year-round and because of that, this stew makes appearances on our dinner table year-round as well.

 

This dish is perfect if you’re looking for healthy meal options to enjoy during the week. It’s a great way to incorporate more veggies into your diet in the most delicious way. Whether you’re eating gluten-free, low-carb, keto, chicken-tarian (haha! Joking.) or need some new ideas to add to your recipe repertoire. This one is for you!

 

Lamb or beef may be substituted for the chicken. If you’re using beef or lamb, cook it longer (about 1 hour and 15 minutes) before adding the string beans. Also, add cubed potatoes along with the string beans to make the meal go a long way. It will serve more people (very economical) and they will thicken the sauce a bit to create a heartier dish.

 

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The best thing to serve this meal with is a loaf of hearty toasted bread to soak up the flavorful sauce. If you’re avoiding carbs or wheat, cauliflower rice and a salad will pair well. Enjoy

If you’re looking for the vegan version, you may find the step by step recipe here. 

The vegan version: Greek Green Bean Casserole

 

Greek Fasolakia me Kota: Braised Chicken with String Beans

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By Dimitra Khan Serves: 6-8

Chicken with string beans cooked in a light tomato sauce is a classic Greek stew. Traditionally, this dish was made at the end of summer when there was an abundance of green beans. Nowadays, at least where I live in the States, green beans (fasolakia) are available year-round and because of that, this stew makes appearances on our dinner table year-round as well.

Ingredients

  • Serves 6:
  • 1 whole chicken (3-4 lbs.) cut into pieces
  • 2 pounds string beans, ends trimmed
  • ¼ cup olive oil
  • 1 onion, finely chopped
  • 28 ounces canned tomatoes, pureed
  • 4 garlic cloves, sliced
  • Salt and black pepper, to taste
  • ¼ teaspoon or more of crushed red pepper flakes
  • Optional: 3 medium potatoes cut into quarters
  • 3-4 tablespoons fresh chopped parsley for garnish
  • Feta cheese, optional
  • Toasted bread for serving

Instructions

1

Note: You may use and cut of chicken with the bone-in thighs, breasts, or drumsticks. You may also substitute the chicken for lamb or beef. If using lamb or beef, cook it for 1 and ½ hours, or until tender, before adding the string beans.

2

Cook the olive oil with the onion in a pot over medium heat for 8-10 minutes or until soft and golden.

3

Add garlic and cook for 3 minutes or until soft.

4

Add the chicken, salt, pepper, tomatoes, and red pepper flakes. Bring to a boil then reduce the heat to medium-low. Cover with the lid and cook for 30 minutes. Stir and add the string beans along with a half teaspoon of salt.

5

If using potatoes, add those as well.

6

Cover the pot and cook until the beans are tender. 30-45 minutes. Keep an eye on the pot. If the sauce begins to dry too fast add some water. About a half-cup. Mix everything every few minutes.

7

Taste and adjust seasoning if needed.

8

Garnish with fresh parsley and serve with feta and toasted bread.

9

You may also serve this dish with cauliflower rice to keep the meal low carb. Enjoy!

 

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