Tigania – Smothered Pork and Chicken with olives in a winey sauce

This is an extremely famous dish back in Greece.. You will find it in all the taverns and little restaurants all over the country. It is a very simple dish and it usually goes in the centre of the table for everyone to share, more like an appetizer..


500 g pork loin cut into pieces
1 chicken breast cut into pieces (cut the chicken with a different knife on a different cutting board) 
1 onion chopped
1 green pepper into slices
1 orange bell pepper into slices 
4-5 olives pitted and chopped
100 ml good quality white wine 
Salt, Pepper, 
1 teaspoon dry Oregano 
1 tablespoon lemon juice

How to make

Coat a skillet with the olive oil and place on medium to high heat. When the oil is hot lay the chicken and brown for 3-5 minuts on each side. Remove from pan and set to a side platter covered.
Add the pork, brown on each side and add the onion. Cook and stir until soften and add the wine. Deglaze the pan and add salt and pepper. Add some hot water just to reach the centre of the pork, reduce the heat to low, cover and simmer for 1 hour. 
Add the chicken, olives, peppers, stir and let them simmer uncovered for 15 minutes. Sprinkle with dried oregano drizzle with the lemon juice and serve! 



  1. Hi Eri,Very tasty appetizer!!!Both me and my "carnivores" will greatly appreciate this recipe!!Filakia!

  2. Very simple cooking process but the final look seems very complex! I love the two kinds of meat in one dish. Looks delicious Eri!

  3. Thank you so much for the comments, it's a simple recipe but really tasty!


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