Chicken with Olives and Feta Cheese


  • 2 pounds chicken thighs with skin and bones
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 large garlic cloves, chopped
  • 1 (14 1/2) ounce can diced tomatoes in juice
  • 3/4 cup Kalamata olives or other brine cured black olives, pitted, sliced
  • 1/2 cup dry red wine
  • 1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
  • 2/3 cup crumbled feta cheese


  1. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet.
  2. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano.
  3. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
  4. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.

Yield: 6 servings