I had the longest staring contest with my dog this morning.
It’s actually kind of amazing the things that keep you entertained throughout the day when you work from home in the middle of nowhere.
Last week, I caught myself talking to cilantro. I mean, it wasn’t a *deep* conversation or anything, but I was definitely talking to an herb.
I really have no idea how people do this for extended periods of time. Today is Monday, which means GROCERY SHOPPING DAY (<–sarcastic excitement), and I put on a dress and some makeup because I’m excited to leave the house and venture out into the world.
I’m just lucky that I have so many friends and family members who live nearby, many of whom are more than willing to drop by to snack on blog spoils and help preserve my social interaction skills.
Alright, enough about how my life is slowly turning into The Shining. Let’s talk chicken.
You guys know I have a pretty significant obsession with Mediterranean food, so you shouldn’t be too surprised to see *yet another* Greek recipe up here on the blog.
I love this recipe because it has a lovely complex taste even though it’s made from just a few simple ingredients.
Here’s the run-down on how to make this easy dinner:
First, lightly fry some chicken thighs in a Dutch oven or other lidded pot. Remove the chicken, then saute sliced onions in the same pot. Add some garlic, fresh oregano, and white wine. Put the chicken back in the pot, squeeze lemon juice over the top, cover the pot and let it cook for about 30-40 minutes. Stir in some olives and feta cheese, then serve with a side of potatoes, pasta, or even just simple salad.
My local grocery store has an awesome deli section where I can buy olives, roasted garlic, marinated cheese, and other pickled vegetables by the pound. Sometimes when I make this recipe I just use all kalamata olives and crumble some feta over the top, but what I really like to do is hit up the olive bar and bring home a mixture of Greek olives, roasted garlic, and marinated feta cheese.
Just be careful to check for pits!
Here’s the Recipe!
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 2 medium yellow onions, sliced
- 8 garlic cloves, chopped
- 2 tablespoons chopped fresh oregano leaves
- 1/2 cup dry white wine
- Juice of 1/2 of one lemon
- 1/2 cup pitted Greek olives
- 1/2 cup feta cheese chunks
- Lemon slices for garnish (optional)
- Pat the chicken pieces dry and season both sides with salt and pepper. Heat the oil and butter over medium-high heat in a Dutch oven or other heavy-bottomed pot. Working in batches, place four of the chicken thighs in the pan, skin-side down, and fry for 3-4 minutes or until the chicken is browned and releases from the bottom of the pot. Turn the chicken and brown the other side for 3-4 minutes. Remove from the pot and set aside. Repeat with remaining four chicken thighs.
- Add the sliced onions to the pot and saute for 6-8 minutes. Add the garlic and oregano, followed immediately by the white wine. While the wine is bubbling in the pot, use a wooden spoon to scrape up any brown bits attached to the bottom of the pot.
- Return the browned chicken to the pot skin-side up and nestle the pieces into the onion mixture. Squeeze the lemon juice over the top.
- Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes, or until cooked through. Remove the cooked chicken from the pot and stir the olives and feta into the onion mixture. Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 337 Total Fat 22g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 14g Cholesterol 66mg Sodium 374mg Carbohydrates 21g Fiber 3g Sugar 11g Protein 12g
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