CHICKEN THIGHS WITH TOMATOES AND FETA

chicken thighs with tomatoes and Feta image

Number Of Ingredients 7

6 piece skin on bone in chicken thighs ( about 2 1/4 lb total)
1/2 tablespoons kosher salt
1 1/4 pounds Cherry tomatoes (about 2 pints)
1/4 cup harissa paste
3 tablespoon Red Wine Vinegar
3 piece sprigs oregano
4 ounce Feta

Steps:

Pat chicken dry. Season with salt. Arrange skin side down in a cold large iron- skillet. imdisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13-16 minutes.Using tongs, transfer chicken to a plate, arranging skin side up.
Combine tomatoes, harissa paste, vinegar, , 1 oregano sprigs and 1/2 tsp. salt in the same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8-10 minutes
Nestle chicken whigs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cook through and flesh is so longer pink (an instant read thermometer inserted into the thickest part register 165) and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail. 6-8 minutes. Remove from heat and lest still 5 minutes
Break feta into large piece; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little - and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.