Greek Chicken with Olives and Potatoes
Your family will love this Greek-inspired meal of chicken with olives and potatoes.
, seasoned with salt and pepper
, or equivalent in your favourite parts (thighs, breasts, drumsticks)
796-mL can diced
, pitted and cut in half
, (4 or 5 medium) cut into large chunks
- Place the flour in a plastic bag and sprinkle in some salt and pepper. Trim excess skin or weird bits from chicken pieces; shake chicken in bag with flour, a few pieces at a time, to coat.
- Heat the oil in a very large skillet or Dutch oven over medium heat. Arrange the chicken pieces in the pan, without crowding, and cook until golden brown – 5 minutes per side – turning over once. (You may need to do this in batches.) Remove the pieces to a plate as they are browned, and continue cooking until they’re all done.
- Add the chopped onion and garlic to the oil that’s left in the pan and cook, stirring, for about 5 minutes, until softened. Return all the chicken pieces to the pan – it’s OK to crowd them now – along with the tomatoes (and all the juice from the can), the lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in the olives. Cover and let simmer for 25 to 30 minutes, stirring gently once in a while. Add the potatoes and cover. Continue to cook for another 20 to 25 minutes, stirring once in a while, until the potatoes are tender.