Recipes

Greek Chicken with Onions, Oregano, Olives and Feta

A one Pot recipe from Tanya Wormsley

DATE: Tuesday, May 6th, 2008

Ingredients

3 tablespoons olive oil
1/3 cup flour, seasoned with salt and pepper
 1 (3 1/2- or 4 1/4-pound) chicken, cut into 8 parts
 2 large yellow onions, cut into large chunks
 3 cloves garlic, finely chopped
 1 cup chicken broth
 Grated zest and 4 tablespoons fresh lemon juice from 2 lemons
 1 (28-ounce) can of chopped tomatoes with juice
 2 teaspoons fresh oregano, chopped
 1/2 cup kalamata olives, pitted
 Kosher salt and pepper to taste
 1/2 cup feta cheese, crumbled

Preparation

In a large Dutch oven over medium-high heat, add the olive oil. Dredge the chicken in the flour using a resealable plastic bag. Brown the chicken in the oil for about 5 minutes per side. Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the broth, lemon zest and juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired. Serve in the pot or in a shallow bowl with the crumbled feta on top.