Roasted Chicken Thighs With Tomatoes Olives And Feta Recipes

SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA

Sauteed Chicken with Tomatoes, Olives, and Feta image

Categories Cheese Chicken Dairy Olive Poultry Tomato Marinate Sauté Low Carb Dinner Feta Fall Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
1/2 cup plus 2 tablespoons olive oil
1/3 cup fresh lemon juice
8 teaspoons chopped fresh oregano
2 garlic cloves, pressed
30 pitted Kalamata olives, cut lengthwise into slivers
16 grape tomatoes, stemmed, quartered lengthwise
1/2 cup crumbled feta cheese

Steps:

Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.

CHICKEN THIGHS WITH TOMATOES AND FETA

Chicken Thighs With Tomatoes and Feta image

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

Provided by Molly Baz

Categories Bon Appétit Dinner Poultry Chicken Tomato Feta Oregano Vinegar Cast Iron Soy Free Tree Nut Free Peanut Free Kid-Friendly Quick & Easy

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 skin-on, bone-in chicken thighs (about 2¼ lb. total)
½ tsp. kosher salt, plus more
1¼ lb. cherry tomatoes (about 2 pints)
¼ cup harissa paste
3 Tbsp. red wine vinegar
3 sprigs oregano, divided
4 oz. feta, cut into (¼"-thick) planks
Crusty bread (for serving)

Steps:

Pat chicken thighs dry with paper towels; season all over with salt. Arrange skin side down in a cold large cast-iron skillet. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13-16 minutes. Using tongs, transfer chicken to a plate, arranging skin side up.
Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8-10 minutes.
Nestle chicken thighs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6-8 minutes. Remove from heat and let sit 5 minutes.
Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little-and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.
Serve with bread for sopping up any extra tomato sauce.

CHICKEN WITH OLIVES AND FETA CHEESE

Chicken with Olives and Feta Cheese image

Provided by Peter Rasmussen

Categories Chicken Olive Onion Tomato Sauté Low Carb Feta Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. 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.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.

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