Easy Greek Chicken Casserole
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IntroductionThis easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives. This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives.
1 tablespoon olive oil2 cups chopped onion (about 1 large)2 tablespoons dried thyme1 to 2 teaspoons black pepper10 garlic cloves, minced6 cups (1/2-inch) cubed red potato (about 2 pounds)2 cups (1-inch) cut green beans (about 1/2 pound)1/4 cup water2 tablespoons anchovy paste or finely chopped olives2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained8 skinned, boned chicken thighs (about 1 pound)1/2 cup (2 ounces) crumbled feta cheese
Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.
Yield: 4 servings (serving size: 2 thighs and 2 cups potato mixture)
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