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  • Chicken Thighs With Olives And Feta

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    Chicken Thighs With Olives And Feta
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb bone-in chicken thighs, skin removed Salt and pepper, to taste
    • 1 1/2 Tbsp. extra virgin olive oil
    • 1 lrg onion, minced
    • 2 lrg cloves garlic, minced
    • 1 x (14 1/(2-oz) can diced tomatoes in juice
    • 3/4 c. imported black olives, such as kalamata, pitted
    • 1/2 c. dry red wine
    • 1 1/2 Tbsp. minced fresh oregano Or possibly 2 tsp. dry
    • 2/3 c. crumbled feta
    • 2 Tbsp. minced Italian parsley

    Directions

    1. Sprinkle chicken with salt and pepper. Remember: Feta is salty, so adjust accordingly. Heat oil in large deep skillet, preferably non-stick, over medium-high heat. Add in chicken in single layer and cook till nicely browned, about 4 min per side. Transfer to plate.
    2. Add in onion to drippings in skillet. Cook over medium heat about 3 min, till onions soften. Add in garlic and cook 1 more minute. Add in tomatoes with juices, olives, wine and oregano. Return chicken to pan. Bring to boil on high heat. Reduce heat to medium-low. Cover and simmer till chicken is tender, about 25 min. Remove lid during last 5 min of cooking.
    3. Place chicken on serving platter. Top with sauce and sprinkle with feta and minced parsley.

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