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Receta Chicken Thighs With Olives And Feta
by Global Cookbook

Chicken Thighs With Olives And Feta
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Ingredientes

  • 2 lb bone-in chicken thighs, skin removed Salt and pepper, to taste
  • 1 1/2 Tbsp. extra virgin olive oil
  • 1 lrg onion, minced
  • 2 lrg cloves garlic, minced
  • 1 x (14 1/(2-oz) can diced tomatoes in juice
  • 3/4 c. imported black olives, such as kalamata, pitted
  • 1/2 c. dry red wine
  • 1 1/2 Tbsp. minced fresh oregano Or possibly 2 tsp. dry
  • 2/3 c. crumbled feta
  • 2 Tbsp. minced Italian parsley

Direcciones

  1. Sprinkle chicken with salt and pepper. Remember: Feta is salty, so adjust accordingly. Heat oil in large deep skillet, preferably non-stick, over medium-high heat. Add in chicken in single layer and cook till nicely browned, about 4 min per side. Transfer to plate.
  2. Add in onion to drippings in skillet. Cook over medium heat about 3 min, till onions soften. Add in garlic and cook 1 more minute. Add in tomatoes with juices, olives, wine and oregano. Return chicken to pan. Bring to boil on high heat. Reduce heat to medium-low. Cover and simmer till chicken is tender, about 25 min. Remove lid during last 5 min of cooking.
  3. Place chicken on serving platter. Top with sauce and sprinkle with feta and minced parsley.