Greek Chicken With Onions, Oregano, Olives and Feta
Prep Time: 15 mins
Total Time: 1 hr
About This Recipe
"This is delicious and easy to make. I printed this from a website a while back, so I'm not sure who to credit, but they deserve it!"
flour, seasoned with
salt and pepper
chicken, cut into 8 parts
( 3-4 pounds)
yellow onions, cut into large chunks
garlic cloves, finely chopped
lemons, zest of, grated
fresh lemon juice
1 (28 ounce) cans
of chopped tomatoes with juice
fresh oregano, chopped
kalamata olive, pitted
feta cheese, crumbled
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.
Serve with orzo, rice or country bread.
Page 2 of 2
Greek Chicken With Onions, Oregano, Olives and Feta (cont.)