Chicken with Olives and Feta Cheese
2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2 ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium
high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer
chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add
onion to drippings in skillet.
Saute over medium heat 3 minutes. 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.
Makes 6 servings.