Greek chicken with onions, olives, oregano, and feta
This easy to make meal is chock full of flavor. It cooks within an hour and like most one-pot meals is even better made a day ahead of eating so the flavors can develop overnight.
Serve this up for 4 hungry travelers.
- 1 whole chicken, between 3.5 and 4.5 lbs, cut into 8 parts
- 3 tablespoons olive oil
- 1/3 cup flour, seasoned with salt and pepper
- 1 cup chicken broth
- 2 large yellow onions cut in large chunks
- 3 finely chopped cloves of garlic
- 1 (28-ounce) can of chopped tomatoes with juice
- The grated zest and 4 tablespoons of fresh lemon juice from 2 lemons
- 2 teaspoons of fresh chopped oregano
- 1/2 cup pitted Kalamata olives
- Salt and pepper to taste
- 1/2 cup crumbled Feta cheese
Preparing this Greek one-pot dish:
Pour the olive oil into a large Dutch oven over medium-high heat. Coat the chicken pieces in flour, it's easiest to put the chicken and the flour into a resealable plastic bag. For about 5 minutes per side, brown the chicken in the oil . Add the onions and keep cooking while stirring occasionally until they are slightly soft. Add the garlic and cook for 30 seconds more.
Then add the chicken broth, lemon juice and zest, tomatoes and juice, and the oregano. Bring the mixture to a boil, add the Kalamata olives, then reduce the cooking heat to low and cover the Dutch oven. Simmer on the stove for 45 to 50 minutes until the chicken becomes very tender. Season with salt and pepper as desired.
Serve up this chicken dish in the pot with the crumbled Feta on top. Rustic farm bread, orzo or rice, and a Greek salad goes perfect with this dish. Red wine or proper Greek beer to drink!
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