Free Online Recipes

Ingredients:

• 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

Directions:

• 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 saute onions until wilted and lightly browned.
• Add garlic and stir for 30 seconds.
• Place chicken back in the pan.
• Pour in the tomatoes and wine and season with salt and pepper.
• Cover and simmer over low heat for about 45 minutes or until the chicken is tender.
• Ten minutes before removing from heat, add the crumbled feta and stir until melted.
• Five minutes before removing from heat, add olives and oregano.
• Serve warm.