Greek Chicken With Olives and Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Fabulous meal, takes an hour or so, but its definately worth the wait. Chicken simmered with tomatoes, and olives, served with potatoes. Ingredients:
1/3 cup flour |
3 1/2 lbs chicken pieces |
2 tablespoons olive oil |
2 medium white onions, chopped |
2 garlic cloves, minced |
1 (28 ounce) can diced tomatoes, with juice |
1/4 cup lemon juice |
2 teaspoons dried oregano |
1 teaspoon salt |
3/4 teaspoon pepper |
1 cup brine-cured black olives, pitted and cut in half |
2 lbs potatoes, cut into large chunks (4 or 5 medium size) |
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.
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