Oregano Chicken & Vegetables
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 1 -2 lb meaty chicken piece, skinned
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- nonstick cooking spray
- 1 clove garlic, minced
- 1 lemon, thinly sliced
- 1 large tomatoes, peeled and chopped
- 1⁄4 cup pitted ripe olives
- 1⁄2 cup onion, chopped
- 1⁄4 cup fresh parsley, snipped
- 1 tablespoon fresh oregano, snipped or 1 teaspoon dried oregano, crushed
- 1⁄8 teaspoon ground red pepper
- 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
- 1 cup chicken broth
- 1 medium sweet green pepper, cut into strips
- 1 medium sweet red pepper, cut into strips
Directions
- Sprinkle chicken with salt and pepper.
- Lightly coat a nonstick skillet with nonstick cooking spray.
- Cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat.
- Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet.
- Sprinkle with ground red pepper.
- Add the wine and the cup broth.
- Simmer, covered, for 15 minutes.
- Add the remaining tomato and the sweet peppers.
- Cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
- Transfer the chicken and vegetables to a platter.
- Garnish with remaining lemon slices.
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