Ingredients:
3 tablespoons olive oil
1/3 cup flour, seasoned with
salt and pepper
1 whole chicken, cut into 8 parts ( 3-4 pounds)
2 large yellow onions, cut into large chunks
3 garlic cloves, finely chopped
1 cup chicken broth
2 lemons, zest of, grated
4 tablespoons fresh lemon juice
1 (28 ounce) cans of chopped tomatoes with juice
2 teaspoons fresh oregano, chopped
1/2 cup kalamata olives, pitted
1/2 cup feta cheese, crumbled
kosher salt
pepper
Directions:
In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
Add the garlic and cook for 30 seconds.
Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired.
Serve in the pot or in a shallow bowl with the crumbled feta on top.
Serve with orzo, rice or country bread.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.