Amy requested this for dinner tonight, so I thought I would go ahead and post the recipe. Thanks to all the tasty comments yesterday:
Greek Chicken with Onions, Oregano, Olives and Feta
3 T olive oil
1/3 c. flour, seasoned w/S&P
1 (3 ½ or 4 1/4 lb.) chicken, cut into 8 parts
2 L yellow onions, cut into L chunks
3 cloves garlic, finely chopped
1 Tbs. oregano
1 c. chicken broth
Grated zest and 4 T fresh lemon juice from 2 lemons
1 (28 oz.) can of chopped tomatoes w/juice
½ c. kalamata olives, pitted (I use more)
Kosher S&P to taste
½ c. feta cheese, crumbled (I use more)
In a large Dutch oven over medium-high heat, add 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 and continue to cook, stirring occasionally, until slightly soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the broth, lemon zest and juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45-50 minutes til the chicken is very tender. Adjust the seasoning w/S&P as desired. Serve from the pot or in a shallow bowl with crumbled feta on top.
It cooks up within about an hour, and is even better if made a day ahead. Serve w/orzo, rice or a loaf of country bread and a bottle of red wine. Serves 4
My mouth is watering already. Happy hump day, y'all! If you try this, let me know what you think, OK?