Chicken with Olives and Feta Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A boldly flavored dish that's great served over orzo (rice-shaped pasta). Ingredients:
2 pounds chicken thighs with skin and bones |
1 tablespoon olive oil |
1 cup chopped onion |
2 large garlic cloves, chopped |
1 14 1/2-ounce can diced tomatoes in juice |
3/4 cup kalamata olives or other brine-cured black olives, pitted, sliced |
1/2 cup dry red wine |
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried |
2/3 cup crumbled feta cheese |
Directions:
1. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
2. Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
3. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
|
|