Chicken with Tomato Feta and Olives

Chicken with Tomato Feta and Olives is a meal for those days when you'd rather be doing something else besides sweating in the kitchen. This chicken recipe is light and fresh and so simple to prepare.

I am always looking for recipes for chicken that are delicious and not filled with a lot of calories. This recipe has a rich creamy sauce that is low on calories but high in flavor.

2 tbsp. extra virgin olive oil
2 lbs. boneless, skinless chicken thighs, cut into bite-size pieces
salt and fresh ground pepper
1 large onion, chopped
4 cloves garlic, minced
4 oz. dry white wine
4 medium ripe tomatoes, peeled, seeded and chopped
1/2 tsp. chilli flakes
1 tbsp. oregano, plus 1 tsp. extra
4 oz. feta cheese, crumbled
12 kalamata olives, pitted and halved
3 tbsp. fresh parsley, finely chopped

• Heat oil in a Dutch oven over moderate heat. Add the chicken and brown on all sides. Do this in two or three batches if you don't have enough room in your pan. After nice and brown, remove the chicken from pan and set aside. Season it lightly with salt and pepper.


• Add the onion to the Dutch oven and cook over medium heat until soft, about 5 minutes, making sure to stir often. Add the garlic and stir for another minute. Add the wine and bring quickly to a boil, scraping any browned bits from the bottom. Add the tomatoes, chilli flakes and 1 tbsp. oregano. Season to taste with salt and pepper.


• Return the chicken to the pan, along with any juices that are on the dish. Simmer uncovered for 20 - 30 minutes or until the sauce has thickened and the chicken is cooked through. Stir in the feta cheese and olives, cover the pan and cook for 5 minutes or until the cheese has melted into the sauce. Stir in the parsley and the extra oregano and serve immediately.You may want to use deep dishes to serve this easy chicken recipe.