Greek Chicken With Tomato-Feta Cheese Sauce
Ready In: 1 hr
Serves: 4
Ingredients
- 2 -4 tablespoons oil (more if needed)
- 1 small onion, finely chopped (or use 3 shallots, chopped)
- 1 tablespoon fresh minced garlic (optional)
- 2 -4 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 -2 teaspoon dried red pepper flakes (optional or to taste)
- 4 chicken thighs (with leg attached, or use chicken breasts with skin on)
- salt and pepper
- 2 cups canned crushed tomatoes (can use a bit more than 2 cups)
- 1⁄2 cup dry white wine (if using chicken broth use 1 cup) or 1⁄2 cup chicken broth (if using chicken broth use 1 cup)
- 1 cup feta cheese
- 1⁄2 cup kalamata olive (or to taste)
Directions
- Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
- Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
- Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
- Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
- Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
- Transfer the chicken to a plate.
- Boil the sauce over high heat for about 5 minutes to thicken.
- Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
- Serve with hot cooked noodles.
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