Best Chicken Thighs With Tomato Orzo Olives Andfeta Recipes

Chicken Thighs with Tomato, Orzo, Olives, and Feta Recipe image

Provided by á-4084

Number Of Ingredients 16

Serves 2 to 4
2 tablespoons olive oil
1 1/2 pounds boneless chicken thighs
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 cup orzo
3 garlic cloves, minced
8 ounces grape tomatoes, halved
1 1/2 cups low-sodium chicken broth
1 tablespoon capers
2 tablespoons Kalamata olives, halved
1/4 to 1/2 cups crumbled feta
Fresh basil, chopped
Kosher salt and freshly ground black pepper to taste
Drizzle of finishing olive oil-I like the smoked variety

Steps:

First, toast the orzo. It's a bit of a pain, but it really improves the flavor. Heat a large skillet or a Dutch oven if you're so inclined (I find a reason to use my Staub cocotte for everything) over medium-high heat. Toast the orzo until it is lightly browned, but before it gets too fragrant. Spoon the orzo into a bowl and set aside. Next up is the chicken. Pat the thighs dry and season with oregano, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in the skillet or Dutch oven on medium-high heat until it is nice and hot and beginning to smoke. Brown the chicken for roughly three minutes on each side, then remove it and set it aside. Turn the heat down a notch and add in the other tablespoon of oil and the minced garlic. Cook for 30 seconds, until fragrant, but be careful not to burn it. Then pour in the broth and throw in the tomatoes and orzo. Give the mixture a good stir and bring it to a boil. Finally, add the chicken back in, cover the skillet/Dutch oven, and let it sit on medium-low heat until the orzo is tender and the chicken is cooked through. This will take 15 minutes or so. Be sure to check on the dish from time to time as you don't want the orzo to become mushy and overcooked. When ready, turn off the heat and add in the capers, Kalamata olives, feta, and basil. Top it all off with a drizzle of nice finishing oil, give it another good stir or two and you're ready to serve!

Chicken with Olives and Feta Cheese image

Provided by Peter Rasmussen

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
2/3 cup crumbled feta cheese

Steps:

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.