Recipe by Michelle S.
This has been in my must try file for ages. I think it's from an issue of Bon Appetit. Now that I have seen this again I want it now!!!!!
Top Review by Richard-NYC
Michelle, get this winner of a recipe out of your "must try" file and onto your dinner table! I did do it a little different--I cut up boneless and skinless chicken breasts into chunks. The dish looked as good as it tasted. YUM!
- 2 tablespoons olive oil
- 3 large shallots, chopped
- 2 teaspoons dried oregano
- 4 boneless chicken breast halves, with skin
- 2 cups canned crushed tomatoes, with added puree
- 1 (14 1/2 ounce) can low sodium chicken broth
- 1 cup crumbled feta cheese
- 1⁄3 cup chopped kalamata olive
Directions See How It's Made
- Heat oil in heavy large skillet over medium high heat.
- Add shallots and oregano and saute until shallots are tender, about 5 minutes.
- Season chicken with salt and pepper.
- Add chicken skin side down to skillet, and saute until skin browns, about 5 minutes.
- Using tongs, turn turn chicken over.
- Add tomatoes and broth and bring to boil.
- Cover skillet.
- Reduce heat to medium-low.
- Simmer until chicken is cooked through, about 10 minutes.
- Transfer chicken to plate.
- Boil sauce over high heat until thickened, about 5 minutes.
- Mix in cheese and olives.
- Return chicken to sauce and simmer until heated through, about 5 minutes.
- Serve with orzo.