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Greek Chicken with Onions, Oregano, Oliv




Source of Recipe


ivillage.com






Recipe Introduction


This easy meal is loaded with layers of flavor. It cooks up within an hour and ‑- like most one-pot meals ‑- is even better if made a day ahead so the flavors can mature overnight. Serve this dish with orzo, rice or a loaf of country bread and a bottle of your favorite red wine ‑- or Greek beer!





List of Ingredients



• 3 tablespoons olive oil
  
• 1/3 cup flour, seasoned with salt and pepper
  
• 1 3 1/2- or 4 1/4-pound chicken, cut into 8 parts
  
• 2 large yellow onions, cut into large chunks
  
• 3 cloves garlic, finely chopped
  
• 1 cup chicken broth
  
• Grated zest and 4 tablespoons fresh lemon juice from 2 lemons
  
• 1 28-ounce can of chopped tomatoes with juice
  
• 2 teaspoons fresh oregano, chopped
  
• 1/2 cup kalamata olives, pitted
  
• 1/2 cup feta cheese, crumbled
  
• Kosher salt and pepper to taste
  






Instructions



1. In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
   
2. Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
   
3. Add the garlic and cook for 30 seconds.
   
4. Add the broth, lemon 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 to 50 minutes until the chicken is very tender.
   
5. Adjust the seasoning with salt and pepper as desired. Serve in the pot or in a shallow bowl with the crumbled feta on top. Serve with orzo, rice or country bread.
   
   
   






Final Comments


Serving: 4