"Fabulous meal, takes an hour or so, but its definately worth the wait. Chicken simmered with tomatoes, and olives, served with potatoes."
3 1/2 lbs
white onions, chopped
garlic cloves, minced
1 (28 ounce) cans
diced tomatoes, with juice
brine-cured black olives, pitted and cut in half
potatoes, cut into large chunks
( 4 or 5 medium size)
Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.
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Greek Chicken With Olives and Potatoes (cont.)