RCI-SP.004.0078.001
Chicken Casserole with Tomatoes, Olives and Feta
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- chicken1 largecut into serving pieces
- 1 cup
- 1 unit
- ½ cup
- (350 g) pearl onions¾ lbpeeled but whole
- 8 unit
- 1 unit
- Greek cracked green olives1 cuppreferably pitted
- – 2 tbsp red wine vinegar1 unit
- crumbled feta200 g
Method
1
Pat dry the chicken pieces with paper towels, then season generously with salt and pepper.
2
Place flour in a shallow bowl and dredge each chicken piece to coat evenly on all sides, shaking off excess.
3
Heat olive oil in a large Dutch oven or casserole dish over medium-high heat until shimmering.
3 minutes
4
Working in batches if necessary, brown the chicken pieces on both sides until golden, about 3-4 minutes per side.
8 minutes
5
Remove the browned chicken and set aside on a plate.
6
Add the peeled pearl onions to the same pot and sauté until lightly browned, about 4-5 minutes.
5 minutes
7
Cut the ripe tomatoes into quarters, removing excess seeds if desired, then add to the pot with the onions.
8
Pour in the water and red wine vinegar, stirring to combine with the tomatoes and onions.
9
Return the chicken pieces to the pot, nestle them among the tomatoes and onions, then scatter the pitted green olives over top.
10
Cover and bake in a preheated 350°F oven for 40-45 minutes until the chicken is cooked through and the sauce has reduced slightly.
43 minutes
11
Remove from oven and sprinkle the crumbled feta cheese evenly over the casserole, then return to the oven uncovered for the final 5 minutes to warm the cheese.
5 minutes
12
Remove from oven and let rest for 5 minutes before serving directly from the casserole dish.