Greek Chicken with Onions, Oregano, Olives and Feta


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Greek Chicken with Onions, Oregano, Olives and Feta

3 tablespoons olive oil

1/3 cup flour, seasoned with salt and pepper

1 (3 & 1/2 or 4 & 1/4 lb,) 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 Tbsp. 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

1/2 cup feta cheese, crumbled

Kosher salt and pepper to taste

In a large Dutch oven over medium high heat, add the olive oil.

Dredge the chicken in the flour using a zip-lock 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

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.

Serves 4. Enjoy.

(From Cooking Friends (Marilyn))

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