Post by alexasmom on Oct 3, 2005 16:42:16 GMT -4
This a very easy meal in one pot and very tasty. I just love feta cheese. I usually put on lots more feta. It cooks up in about an hour and even better if made a day ahead or for left overs.
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
salt and pepper to taste
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. 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 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. 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
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
salt and pepper to taste
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. 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 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. 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