Friday, November 18, 2005
Greek Chicken with Cheese
This is a great dinner party entrée. Serve with egg noodles and stir-fried julienned zucchini for a delicious and colorful meal. This recipe comes from Jane Brody's Good Food Book. Serves 6.
Ingredients:
1/2 lb. feta, sliced
6 chicken thighs, skin and fat removed
1 T. + 1 t. olive oil
4 onions, thinly sliced
2 cloves garlic, minced
2 14 oz. cans tomatoes, chopped, in liquid
1/2 t. oregano
1/4 t. salt
pepper to taste
Step-by-step:
1. Desalt sliced feta by soaking in cold water for 20 minutes and then draining.
2. Heat 1 T. oil in deep nonstick skillet with a lid (an electric skillet works well). Brown chicken over medium heat, turning frequently. Transfer to platter.
3. Add 1 t. oil to pan along with onions. Cook for 10 minutes. Add garlic and cook another 5 minutes.
4. Add tomatoes and oregano, stirring to combine.
5. Place chicken in sauce and season. Cover, bring to a boil, and simmer for 30 minutes or more.
6. Arrange feta on chicken and cook for another 15 minutes. Serve immediately.
Ingredients:
1/2 lb. feta, sliced
6 chicken thighs, skin and fat removed
1 T. + 1 t. olive oil
4 onions, thinly sliced
2 cloves garlic, minced
2 14 oz. cans tomatoes, chopped, in liquid
1/2 t. oregano
1/4 t. salt
pepper to taste
Step-by-step:
1. Desalt sliced feta by soaking in cold water for 20 minutes and then draining.
2. Heat 1 T. oil in deep nonstick skillet with a lid (an electric skillet works well). Brown chicken over medium heat, turning frequently. Transfer to platter.
3. Add 1 t. oil to pan along with onions. Cook for 10 minutes. Add garlic and cook another 5 minutes.
4. Add tomatoes and oregano, stirring to combine.
5. Place chicken in sauce and season. Cover, bring to a boil, and simmer for 30 minutes or more.
6. Arrange feta on chicken and cook for another 15 minutes. Serve immediately.
Labels: main courses
