Greek Chicken with Tomato-Feta Sauce
Recipe: #6329
August 26, 2012
Categories: Chicken, Greek, Mediterranean, Game/Sports Day, Sunday Dinner, Canned Tomatoes, Chicken Dinner, more
"You really have to be a lover of feta cheese this has lot of flavors going on. Leave the skin on the chicken for extra flavor on for this, and serve this over cooked noodles. This recipe can be doubled if desired. Serve with crusty bread and Greek salad"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (424.3 g)
- Calories 252.9
- Total Fat - 13 g
- Saturated Fat - 8.2 g
- Cholesterol - 44 mg
- Sodium - 773.6 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 6.5 g
- Sugars - 12.1 g
- Protein - 14.6 g
- Calcium - 433.4 mg
- Iron - 3.8 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat olive oil in a heavy large skillet over medium-high heat (I use my electric skillet for this, use as much oil as you need). Season the chicken with salt and pepper, then add skin side down to the skillet; brown to 5 minutes (only brown the skin side). Remove to a plate. Add in onion, pepper flakes, oregano and basil; saute for about 3 minutes. Add garlic; cook 1-2 minutes.
Step 2
To the same skillet add in onion, pepper flakes, oregano and basil; saute for about 3 minutes. Add garlic; cook 1-2 minutes.
Step 3
Add in the crushed tomatoes and wine (or broth if using) bring to a simmer stirring. Add in the chicken back to the skillet.
Step 4
Cover the skillet. Reduce heat to medium-low and simmer until the chicken is cooked through (about 35-40 minutes).
Step 5
Transfer the chicken to a plate. Boil the sauce over high heat for about 5 minutes to thicken. Mix in cheese and olives and simmer until heated through (about 5-6 minutes). Serve with hot cooked noodles.
Tips
No special items needed.
0 Reviews
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