Serves 4 to 6
This simple casserole is delicious served over pasta, orzo or mashed potatoes. It is one of those recipes that easily can be doubled and it tastes even better the next day, warmed up.
Adding a spoonful of dried oregano in Step 3, and garnishing with a 1/4 of grated feta at the end, turns this dish into a Greek version. Adding rosemary and basil to the dish and sprinkling with a bit of parmesan cheese, takes it into the Italian realm.
1 tbsp. olive oil
2 lbs. skinless, chicken thighs, trimmed of fat and cut in half
1 cooking onion, diced
3 to 4 garlic cloves, minced
1 14-oz. (398ml) can of diced tomatoes
1/2 c. white wine
zest and juice of 1 lemon
1/3 c. pitted black olives (Kalamata or nicoise)
salt and pepper
2 tbsp. flatleaf parsley, chopped
1. Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown in oil on all sides. Remove to a shallow ovenproof casserole and set aside.
2. Add the onion to the skillet and cook until light golden. Add the garlic and cook a further minute.
3. Add the tomatoes along with their juice, white wine, lemon juice and zest and olives.
5. Season with additional salt and pepper to taste. Pour over chicken.
6. Bake in a preheated 350˚F oven for about 30 to 35 minutes or until the chicken is cooked through. Garnish with parsley and serve.
