Braised Greek Chicken

A wonderful new take on week night chicken... Cut up chicken roasts in less than 1/2 the time as whole, and is paired with a bright, fresh sauce. This one's good enough to convert the chicken hater in your family.

1 chicken, cup up into 8 pieces
2 shallots, sliced
1.5 C diced tomatoes (POMI tomatoes come in a carton and are BPA-free)

1 C chicken stock
10-12 Kalamata olives, pitted and coarsely chopped
2 T capers
1 lemon, thinly sliced
1/4 C feta cheese, crumbled
1 C white wine
1/4 C chopped flat leaf parsley
2 t sea salt
2 t black pepper

 

Preheat oven to 425

Sprinkle chicken on both sides with salt and pepper.

Line a 13" glass or enamel casserole dish with the sliced lemons

In a large saute pan on medium-high heat, sear the chicken pieces in batches until they are golden brown on all sides. Transfer to the casserole dish, add the chicken stock, 1/2 of the wine and 1/2 of the parsley. Cover with aluminum foil and place in the oven. Roast for 25 minutes, remove foil, and roast another 5-10, or until chicken is cooked through.

While chicken is cooking, discard all but 1 T chicken fat left in the saute pan and add shallots. Saute for 2 minutes on medium heat. Add remaining wine, olives, capers, and tomatoes. Simmer 2-3 minutes. Remove from heat, add feta cheese. Stir to combine.

Pour the sauce onto a large serving dish, and top with the chicken, lemons, and a sprinkling of the remaining parsley.