Greek Chicken with Onions, Oregano, Olives and Feta
This easy entree is loaded with layers of flavor. Like many one-pot meals, it's even better when made a day ahead so the flavors can mature overnight. Serve the dish with orzo (you'll find a recipe link below), rice or country bread, plus a glass of your favorite red wine -- or Greek beer!
Credit: Rori Trovato
Servings: 4
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 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
Directions:
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 the 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.
