Ingredients
- Olive oil, as needed
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 to 3 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried red pepper flakes (optional or to taste)
- 4 chicken thighs (with leg attached, or use chicken breasts with skin on)
- Salt and pepper
- 2 cups canned crushed tomatoes can use a little more than 2 cups)
- 1/2 cup dry white wine
- 1 cup coarsely crumbled feta cheese
- 1/2 cup kalamata olives (or to taste)
How to Make
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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.
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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.
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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.
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Step 4: Cover the skillet. Reduce heat to medium-low and simmer until the chicken is cooked through (about 35-40 minutes).
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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.
We hope you enjoy this recipe!
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