Greek chicken with olives PDF Print E-mail

Greek Chicken with Olives

This is an example of chicken "Hunt Style" - chicken dishes made from ingredients found in a particular region or country. This recipe originated in Greece. It's good served over rice, pasta, noodles or toasted bread. Note that you can substitute chicken breasts or chicken parts, skinned or unskinned.

1 (2- to 3-pound) chicken, cut up
3 tablespoons olive oil
5 cloves garlic, chopped
3 yellow onions, chopped
3 cups tomatoes (fresh or canned), chopped
1 (6 ounce)  jar green stuffed olives or 3/4 cup salad olives
Black pepper, to taste
1 tablespoon dried oregano (or 2 tablespoons chopped fresh)
1 cup dry red wine
Salt, to taste

Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender. Add tomatoes and olives and saute until tomatoes (if fresh) are soft. Add pepper, oregano, wine, and chicken.

Cover and simmer about 30 minutes, or until tender. Taste for salt, as the olives are salty.

Serves 4 to 6.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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