Chicken, Greek olives, and feta are a great combination, all cooked with PDO extra virgin Greek olive oil. To see recipe, press more.
Chicken Braised with Feta and Green Olives
4 servings
6 Tbsp./90 ml extra-virgin Greek olive oil
¾ pound/400 g. small white stewing onions, peeled and whole
1 medium-size frying chicken (3-4 pounds/1/2 — 2 kilos), washed and quartered
Flour seasoned with a bit of salt and pepper, for dredging
4-6 plum tomatoes peeled, seeded, and chopped
1-2 Tbsp./15-30 ml quality red wine vinegar
1 Tbsp. tomato paste
2 tsp. dried oregano
Salt to taste
1/2- ¾ cup water
350 g. pitted, rinsed green olives
300 g. hard feta cheese, crumbled
For the Greek Fries (optional)
6-8 potatoes suitable for frying, peeled and cut into thick sticks
2 cups extra-virgin Greek olive oil, for frying
Salt and dried oregano for garnish
Grated kefalotyri cheese, for garnish (optional)
1. In a large heavy skillet or Dutch oven, slowly heat the olive oil. Place onions in the skillet and sauté until translucent and slightly colored. Empty the onions in a bowl and set aside. Don’t throw away the oil.
2. Place the skillet back on the stove. Add more olive oil if needed. Dredge chicken lightly in seasoned flour. Shake off the excess flour. Brown the chicken by placing a few pieces at a time if necessary in the skillet and turning them frequently. (If there is more than one batch, set the pieces aside until all of the chicken is browned.)
3. Pour tomatoes over mixture, add red wine vinegar, and tomato paste. Season with oregano. Add the onions as well. Season with salt. Cover and simmer for about 35 minutes over medium heat, until chicken is almost cooked, adding water, if necessary, to keep the meat from drying out.
4. About 10 minutes before removing skillet from heat, add pitted green olives. Sprinkle crumbled feta over the chicken. Simmer another 10 minutes or so, until cheese has melted. Serve hot over rice or mashed potatoes or Greek fries.