Chicken Thighs With Olives And Feta Recipe
Servings: 1
Ingredients
- 2 lb bone-in chicken thighs, skin removed Salt and pepper, to taste
- 1 1/2 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 2 lrg cloves garlic, minced
- 1 x (14 1/(2-oz) can diced tomatoes in juice
- 3/4 c. imported black olives, such as kalamata, pitted
- 1/2 c. dry red wine
- 1 1/2 Tbsp. minced fresh oregano Or possibly 2 tsp. dry
- 2/3 c. crumbled feta
- 2 Tbsp. minced Italian parsley
Directions
- Sprinkle chicken with salt and pepper. Remember: Feta is salty, so adjust accordingly. Heat oil in large deep skillet, preferably non-stick, over medium-high heat. Add in chicken in single layer and cook till nicely browned, about 4 min per side. Transfer to plate.
- Add in onion to drippings in skillet. Cook over medium heat about 3 min, till onions soften. Add in garlic and cook 1 more minute. Add in tomatoes with juices, olives, wine and oregano. Return chicken to pan. Bring to boil on high heat. Reduce heat to medium-low. Cover and simmer till chicken is tender, about 25 min. Remove lid during last 5 min of cooking.
- Place chicken on serving platter. Top with sauce and sprinkle with feta and minced parsley.
Adding to Planner
