Ingredients:
2 -4 tablespoons oil ( more if needed)
1 small onions, finely chopped ( or use 3 shallots, chopped)
1 tablespoon fresh minced garlic (optional)
2 -4 teaspoons dried oregano
1 teaspoon dried basil
1 -2 teaspoon dried red pepper flakes ( optional or to taste)
4 chicken thighs ( with leg attached, or use chicken breasts with skin on)
salt and pepper
2 cups canned crushed tomatoes ( can use a bit more than 2 cups)
1/2 cup dry white wine (if using chicken broth use 1 cup) or 1/2 cup chicken broth ( if using chicken broth use 1 cup)
1 cup feta cheese
1/2 cup kalamata olives ( or to taste)
Directions:
Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
Transfer the chicken to a plate.
Boil the sauce over high heat for about 5 minutes to thicken.
Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
Serve with hot cooked noodles.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.