greek chicken with onions, olives, and oregano
(1 rating)
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This is even better if you make the day before and let the flavors marry overnight. SERVE this over rice or over orzo and with crusty bread!
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For greek chicken with onions, olives, and oregano
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3 Tbspolive oil
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1/3 cflour--season liberally with salt and black pepper
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13 to 4 pound chicken, cut up (8 pieces) or 4 full breasts
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2large yellow onions, cut into chunks
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3 clovegarlic, finely chopped
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1 cchicken broth
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grated zest and 4 tablespoons of lemon juice from two lemons
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128 ounce can of chopped tomatoes with juice
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1/2 cpitted kalamata olives or black olives, pitted
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2 tspfresh oregano, chopped (or 4 tsp. dried or as much as you want, to taste. we like a lot!)
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salt and pepper, to taste
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1/2 cfeta cheese, crumbled (optional)
How To Make greek chicken with onions, olives, and oregano
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1In a large dutch oven, over medium high heat, heat the olive oil. Dredge the chicken in the flour using a resealable plastic bag. Brown the chicken in the oil for about 5 minutes per side. Add the onions to the chicken and continue to cook, stirring occasionally until soft (about 5 minutes). Add the garlic and cook for about 30 seconds. Add the chicken broth, lemon zest and juice, tomatoes and juice, and oregano. Bring to a boil and then reduce the heat to low. Add the olives, cover and simmer for about 45 minutes or until the chicken is very tender and starts to fall off the bone. Adjust the seasoning with salt and pepper. Serve with the crumbled feta, if desired.
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