An easy weeknight dinner with chicken thighs, canned tomatoes, Greek oregano, kalamata olives, and feta cheese.
- 3 tablespoons olive oil
- 2 pounds boneless skinless chicken thighs season with salt and pepper
- 1 large yellow onion, coarsely diced (about 1 1/4 cups)
- 3 cloves garlic, peeled smashed and coarsely chopped
- 1 cup chicken stock
- 1 (28-ounce) can whole or crushed tomatoes
- Salt and pepper to taste
- Kalamata olives, sliced in half
- Feta cheese
- Greek oregano
- Rice or pasta or whatever starch you might like on the side
- In a large deep skillet heat olive oil over medium-high heat. Season chicken pieces on both sides with salt and pepper. Add chicken pieces and let brown, undisturbed for 5 minutes. Flip and cook for 3 minutes more. Some chicken pieces may not be cooked through and that’s ok. Place chicken on a plate to the side.
- Reduce heat to medium, add onions. Cook until translucent and just beginning to brown, about 4 minutes. Add the garlic and cook for 1 minute more. Try not to allow the garlic to burn.
- Add the chicken stock and scrape any bits off the bottom of the pan. Add the canned tomatoes, using a large spoon to break the whole tomatoes into bit-sized bits. Add a sprinkle of salt, pepper and Greek oregano. Nestle the chicken pieces into the simmering tomatoes and pour in any juices that have accumulated on the plate. Cover, reduce heat to low and simmer for 20 minutes or until the chicken pieces are cooked through.
- Once the chicken is cooked through, remove from heat and sprinkle generously with olives, feta, and oregano. Give it a taste and season with more salt and pepper or a splash of red wine vinegar as you’d like. Serve over a starch.