GREEK CHICKEN WITH ONIONS, OLIVES, AND OREGANO

Greek Chicken with onions, olives, and oregano image

Provided by Jennifer Chung @JenniferChung

Categories Chicken

Number Of Ingredients 12

3 tablespoon(s) olive oil
1/3 cup(s) flour--season liberally with salt and black pepper
1 - 3 to 4 pound chicken, cut up (8 pieces) or 4 full breasts
2 - large yellow onions, cut into chunks
3 clove(s) garlic, finely chopped
1 cup(s) chicken broth
- grated zest and 4 tablespoons of lemon juice from two lemons
1 - 28 ounce can of chopped tomatoes with juice
1/2 cup(s) pitted kalamata olives or black olives, pitted
2 teaspoon(s) fresh oregano, chopped (or 4 tsp. dried or as much as you want, to taste. we like a lot!)
- salt and pepper, to taste
1/2 cup(s) feta cheese, crumbled (optional)

Steps:

In a large dutch oven, over medium high heat, heat the olive oil. Dredge the chicken in the flour using a resealable plastic bag. Brown the chicken in the oil for about 5 minutes per side. Add the onions to the chicken and continue to cook, stirring occasionally until soft (about 5 minutes). Add the garlic and cook for about 30 seconds. Add the chicken broth, lemon zest and juice, tomatoes and juice, and oregano. Bring to a boil and then reduce the heat to low. Add the olives, cover and simmer for about 45 minutes or until the chicken is very tender and starts to fall off the bone. Adjust the seasoning with salt and pepper. Serve with the crumbled feta, if desired.