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Zitsa Recipe

Name: Hill Athens Restaurants Zitsa Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.25 kg Boneless chicken thighs (approx. 1/2" pieces); 4 cups Fresh tomatoes, grated or very finely chopped; 1 large Onion, finely chopped; 4 cloves Garlic, minced; 3 tbs Dry white wine; 1 cup Chicken stock; 3 tbs Olive oil; 1 tbs Butter; 1 medium Green bell pepper, sliced into strips; 1 medium Carrot, cut into 1/2" coins or half-moons; 0.25 cup Fresh parsley, chopped; 1 leaf Bay leaf; 1 tbs Tomato paste; 1 tsp Dried oregano; 0.5 tsp Dried thyme; 0.5 tsp Sugar (optional, to balance acidity); 1.5 tsp Salt; 1 tsp Black pepper, freshly ground; 1 tbs Lemon juice; 4 servings Crusty bread or rice

Inspired by Hill Athens Restaurant

Time55m

Serves4

Make Zitsa Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main ingredients

2 3/4 lb (1.25 kg) Boneless chicken thighs (approx. 1/2" pieces)

4 cups Fresh tomatoes, grated or very finely chopped

1 large Onion, finely chopped

4 cloves Garlic, minced

3 tbs Dry white wine

1 cup Chicken stock

3 tbs olive oil

1 tbs Butter

Vegetables & herbs

1 medium Green bell pepper, sliced into strips

1 medium Carrot, cut into 1/2" coins or half-moons

1/4 cup Fresh parsley, chopped

1 leaf Bay leaf

Seasoning & finish

1 tbs Tomato paste

1 tsp Dried oregano

1/2 tsp Dried thyme

1/2 tsp Sugar (optional, to balance acidity)

1 1/2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tbs ReaLemon lemon juice

To serve

4 servings Crusty bread or rice

Method

Main preparation

Prep the chicken

Pat the chicken thighs dry and cut into roughly 1/2" (1.25 cm) pieces. Season lightly with 1 tsp salt and 1/2 tsp black pepper and set aside.

Sweat aromatics

Heat olive oil and butter in a large heavy skillet or wide saucepan over medium heat. Add the chopped onion and cook until translucent, about 5–6 minutes. Add the garlic and cook 30–45 seconds until fragrant.

Brown the chicken

Increase heat to medium-high. Add the seasoned chicken in a single layer (work in batches if necessary) and sear until lightly browned on all sides, about 4–6 minutes. Remove chicken to a plate and reserve any fond in the pan.

Sauce & vegetables

Deglaze

Add the white wine to the pan to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the grated/chopped fresh tomatoes, chicken stock, bay leaf, dried oregano, dried thyme, sugar (if using), and the remaining 1/2 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer.

Add vegetables

Add the sliced green pepper and carrot coins to the simmering sauce. Return the browned chicken and any accumulated juices to the pan, nestling pieces into the sauce.

Simmer gently

Reduce heat to low, cover partially, and simmer gently until chicken is cooked through and vegetables are tender, about 20–25 minutes. Stir occasionally to prevent sticking and adjust liquid with a splash of water or stock if sauce reduces too far.

Finish & serve

Finish seasoning

Remove the bay leaf. Stir in lemon juice and chopped parsley. Taste and adjust salt and pepper as needed.

Serve the Zitsa hot, family-style, with crusty bread to soak up the sauce or over rice. Leftovers keep covered in the refrigerator for 2–3 days; reheat gently on the stove.