Serves 4 with leftovers
|2||pints cherry tomatoes|
|1||container or jar (about 7 ounces) pitted Kalamata olives|
|1||chicken (3 to 3½ pounds) cut into 8 pieces|
|Salt and pepper, to taste|
|3||tablespoons olive oil|
|2||small onions, thinly sliced|
|3||cloves garlic, finely chopped|
|½||teaspoon crushed red pepper|
|2||teaspoons dried Greek oregano|
|4||ounces firm imported feta, crumbled|
|½||cup freshly chopped parsley|
|Juice of ½ lemon|
|1||lemon, cut into quarters (for garnish)|
1. Set aside 8 cherry tomatoes and ¼ of the olives for the sandwiches. Halve the remaining tomatoes and olives; set aside.
2. Pat the chicken pieces dry, cut the breasts in half, and sprinkle all the pieces with salt and black pepper.
3. In a large flameproof casserole over medium-high heat, heat the oil. Add the chicken, skin side down, and cook without disturbing for 6 minutes, or until golden. Turn and cook 4 minutes more. Transfer to a bowl.
4. Remove all but 2 tablespoons of fat from the pan. Reduce the heat to medium. Add the onions and cook, stirring often, for 8 minutes. Add the garlic, red pepper, and oregano and cook, stirring, for 1 minute more.
5. Return the chicken with any accumulated juices in the bowl to the pan. Add the tomatoes and olives. Cover and simmer for 30 minutes, or until the chicken is cooked through. Set aside 2 chicken breast halves for the sandwiches.
6. Top the remaining chicken with feta, parsley, and lemon juice. Serve with lemon quarters.