CHICKEN ATHENA

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Chicken Athena image

Categories     Cheese     Chicken     Garlic     Olive     Poultry     Tomato     Sauté     Feta     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
1 3 1/2 pound chicken, cut into 8 pieces
6 garlic cloves, chopped
1 1/2 teaspoon aniseed, crushed
1 28-ounce can Italian plum tomatoes
1/2 cup low-salt chicken broth
1/4 cup Ouzo, Pernod or Ricard
1 tablespoon dried oregano, crumbled
12 black brine-cured olives, pitted
4 ounces feta cheese, crumbled

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
  • Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
  • Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

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