Chicken with Black Olives and Feta Cheese

Source: Bon Appetit Nov. 2000 p. 244

Ingredients

• 2 lbs. Chicken Thighs W/skin & Bone
• 1 Olive Oil
• 1 cup Onion, Chopped
• 2 large Garlic Cloves, Chopped
• 1 can Diced Tomatoes In Juice
• ¾ cups Kalamata Olives, Pitted, Sliced
• ½ cup Dry Red Wine
• 2 teaspoons Dried Oregano, or 1½ tbsp fresh
• ⅔ cups Feta Cheese, Crumbled

Method

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and saute until brown, about 4 min per side. Transfer chicken to plate. Pour off all but 2 tbsp drippings from skillet.

Add onion to drippings in skillet. Saute over medium heat 3 min. 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 min.

Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.