Greek Chicken with Olives and Potatoes
- Number of Servings: 5
Ingredients
1/3 cup (75 mL) flour, seasoned with salt and pepper3½ lb (1.5 kg) cut-up whole chicken or equivalent in your favourite parts (thighs, breasts, drumsticks)2 tbsp (30 mL) olive oil2 medium onions, chopped2 cloves garlic, minced28 oz (796 mL) can diced tomatoes¼ cup (50 mL) lemon juice2 tsp (10 mL) crumbled dried oregano1 tsp (5 mL) salt¼ tsp (1 mL) pepper1 cup (250 mL) brine-cured black olives, pitted and cut in half2 lb (1 kg) potatoes (4 or 5 medium), cut into large chunks
Place the flour in a plastic bag and sprinkle in some salt and pepper. Trim excess skin or weird bits from chicken pieces; shake chicken in bag with flour, a few pieces at a time, to coat.
Heat the oil in a very large skillet or Dutch oven over medium heat. Arrange the chicken pieces in the pan, without crowding, and cook until golden brown — 5 minutes per side — turning over once. (You may need to do this in batches.) Remove the pieces to a plate as they are browned, and continue cooking until they’re all done.
Add the chopped onion and garlic to the oil that’s left in the pan and cook, stirring, for about 5 minutes, until softened. Return all the chicken pieces to the pan — it’s OK to crowd them now — along with the tomatoes (and all the juice from the can), the lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in the olives. Cover and let simmer for 25 to 30 minutes, stirring gently once in a while. Add the potatoes and cover. Continue to cook for another 20 to 25 minutes, stirring once in a while, until the potatoes are tender.
Number of Servings: 5
Recipe submitted by SparkPeople user CHRISTY08.
Heat the oil in a very large skillet or Dutch oven over medium heat. Arrange the chicken pieces in the pan, without crowding, and cook until golden brown — 5 minutes per side — turning over once. (You may need to do this in batches.) Remove the pieces to a plate as they are browned, and continue cooking until they’re all done.
Add the chopped onion and garlic to the oil that’s left in the pan and cook, stirring, for about 5 minutes, until softened. Return all the chicken pieces to the pan — it’s OK to crowd them now — along with the tomatoes (and all the juice from the can), the lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in the olives. Cover and let simmer for 25 to 30 minutes, stirring gently once in a while. Add the potatoes and cover. Continue to cook for another 20 to 25 minutes, stirring once in a while, until the potatoes are tender.
Number of Servings: 5
Recipe submitted by SparkPeople user CHRISTY08.
Nutritional Info Amount Per Serving
- Calories: 331.0
- Total Fat: 10.2 g
- Cholesterol: 41.0 mg
- Sodium: 1,071.1 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 6.5 g
- Protein: 19.8 g
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