Chicken with Olives and Feta Cheese
3 servings
50 minutes
We chose feta, olives, diced canned tomatoes, oregano and olive oil to accompany the chicken - all of which are the foundations of traditional Greek food. The chicken should first be fried until a nice crust forms, and then dipped in a fragrant sauce. We used Kalamata olives - the most outstanding Greek olives, but if you don't have Kalamata, use something else that is as close as possible to them.
1
Prepare all the ingredients.
2
Salt and pepper the chicken thighs.
- Chicken thighs: 900 g
- Salt: to taste
- Ground black pepper: to taste
3
Heat a mixture of olive and other vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs with skin until browned, about 4 minutes on each side.
- Vegetable oil: 1 tablespoon
- Olive oil: 1 tablespoon
- Chicken thighs: 900 g
4
Transfer the chicken to a plate and drizzle with 2 tablespoons of the oil and fat mixture from the pan.
- Chicken thighs: 900 g
- Vegetable oil: 1 tablespoon
5
Chop the onion coarsely and 2 large cloves of garlic.
- Onion: 150 g
- Garlic: 2 cloves
6
Cut the olives into large rings.
- Kalamata olives: 130 g
7
Sauté the onion in the same pan where the chicken was cooked over medium heat for 3 minutes, then add the garlic and continue to sauté, stirring, for about 1 minute until a strong garlic aroma emerges.
- Onion: 150 g
- Garlic: 2 cloves
8
Add canned tomatoes with their juice, olives, red wine, and oregano to the pan with the onion and garlic.
- Canned tomatoes in pieces: 400 g
- Kalamata olives: 130 g
- Red dry wine: 120 ml
- Dried oregano: 2 teaspoons
9
Send the vegetables and chicken. Bring the sauce to a boil, then reduce the heat, cover, and let the pan sit for about 25 minutes until the chicken is fully cooked.
- Chicken thighs: 900 g
10
Place chicken thighs on plates, drizzle with tomato-olive sauce, sprinkle with crumbled feta, and serve with orzo pasta as a side dish (following package instructions).
- Feta cheese: 100 g
- Orzo pasta: 200 g