Greek Chicken With Olives and Potatoes Recipe

Directions:

1. Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
2. Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
3. Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
4. Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.