Recipe ingredients
- Flour (for dredging)
- Salt and pepper, to taste
- 1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
- 1/2 cup olive oil
- 2 large red onions, peeled, chopped
- 3 garlic cloves, peeled, minced
- 1 1/2 cups peeled, chopped plum tomatoes
- 1/2 cup dry red wine
- 1/2 cup crumbled feta cheese
- 1 cup pitted Kalamata olives, rinsed and drained
- 1 teaspoon oregano
Recipe method
- Combine flour, salt and pepper on a plate and lightly dredge the chicken.
- Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.
- Add remaining olive oil to skillet and saute onions until wilted and lightly browned.
- Add garlic and stir for 30 seconds.
- Place chicken back in the pan.
- Pour in the tomatoes and wine and season with salt and pepper.
- Cover and simmer over low heat for about 45 minutes or until the chicken is tender.
- Ten minutes before removing from heat, add the crumbled feta and stir until melted.
- Five minutes before removing from heat, add olives and oregano.
- Serve warm.
Other greek recipes:
Chicken with tomatoes and olives recipe
|
