Chicken With Tomatoes And Olives (Kotopoulo Me Tomatoes Kai Elies) Recipe
Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)
Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano
Combine flour, salt and pepper on a plate and lightly dredge the chicken
Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat
Remove with a slotted spoon
Add remaining olive oil to skillet, and saut
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