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Serves 4 with leftovers

2pints cherry tomatoes
1container or jar (about 7 ounces) pitted Kalamata olives
1chicken (3 to 3½ pounds) cut into 8 pieces
Salt and pepper, to taste
3tablespoons olive oil
2small onions, thinly sliced
3cloves garlic, finely chopped
½teaspoon crushed red pepper
2teaspoons dried Greek oregano
4ounces firm imported feta, crumbled
½cup freshly chopped parsley
Juice of ½ lemon
1lemon, 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.

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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.

Valerie Ryan