Recipe: Greek chicken stifado

Paul | January 2022 | 5 minutes

Learn how to make a Greek classic in our final recipe from Community Champion, Paul

Paul, a chef and Community Champion for Alcohol Change UK, has put together a series of recipes to try during your sober stint. This is the final recipe of three! Find out more about Paul’s work by visiting his website.


10 small shallots

4 chicken breast fillets, cut into smaller fillets

2 cloves garlic, finely chopped

125ml Non-Alcoholic red wine

250ml passata

2 cinnamon sticks

salt and ground black pepper to taste

1 tbsp of dried oregano

2 bay leaves

250ml chicken stock

100ml orange juice


1. Fill a saucepan with cold water and bring to the boil.

2. Add the shallots with the skins still on and bring back to the boil. Cover and simmer for about half an hour.

3. Drain the onions, run under a cold tap and peel.

4. In a casserole dish, add the chicken, garlic, oregano, bay leaves and cinnamon sticks.

5. In a saucepan, add the non-alcoholic red wine, passata, chicken stock and orange juice and bring to a simmer.

6. Pour the mixture over the ingredients that are in the casserole dish, cover with a lid or tin foil and cook in a preheated oven at 180°c for 40 minutes or until the chicken is cooked thoroughly.

7. Remove the cinnamon sticks and bay leaves, season to taste and serve, maybe with mash potato and crusty bread and a sprinkle of parsley.


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