Greek chicken stew


  • 4 chicken legs
  • 1 kilogram potatoes
  • 2 onions
  • 2 cloves of garlic
  • 1 cup of canned beans
  • 1 package of feta cheese
  • 5 tablespoons olive oil
  • salt
  • pepper
  • 1 rosemary sprig
  • paprika powder

Preparation method (receipt)

Peel the potatoes and cut into large cubes or strips. Cut onions into rings and mix with the potatoes, season with a mixture of olive oil, pas through the press garlic and chopped rosemary, leave for 1 hour. Rub chicken legs with salt and pepper and season with paprika, put in a refractory form. Heat oven to 200 degrees Celsius. Bake chicken legs, turning occasionally, for 30 minutes. Add potatoes and cook for 30 minutes. Cut the feta into cubes and, together with beans Add roast, bake for another 10 minutes.

chicken potato onion garlic beans feta cheese olive oil salt pepper rosemary powder paprika