From grouprecipes.com
2 lbs chicken thighs with skin and bones
1 T olive oil
1 c chopped onion
2 large garlic cloves, chopped
A 14 1/2-oz can diced tomatoes in juice
3/4 c kalamata olives, pitted, sliced
1/2 c dry red wine
1 and 1/2 T chopped fresh oregano (or 2 t dried)
2/3 c crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in lrg. skillet over medium-high heat. Add chicken and saute until brown, about 4 min. per side. Transfer chicken to plate.
Pour off all but 2T. drippings from skillet. Add onion to drippings in skillet & saute over medium heat 3 min. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano.
Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
2 lbs chicken thighs with skin and bones
1 T olive oil
1 c chopped onion
2 large garlic cloves, chopped
A 14 1/2-oz can diced tomatoes in juice
3/4 c kalamata olives, pitted, sliced
1/2 c dry red wine
1 and 1/2 T chopped fresh oregano (or 2 t dried)
2/3 c crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in lrg. skillet over medium-high heat. Add chicken and saute until brown, about 4 min. per side. Transfer chicken to plate.
Pour off all but 2T. drippings from skillet. Add onion to drippings in skillet & saute over medium heat 3 min. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano.
Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
