Recipe for cooking chicken with tomatoes and olives (kotopoulo me tomatoes kai elies)

Recipes from Greece :: Greek Main Dish Poultry

Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 c. olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 (one and one-half) c. peeled, chopped plum tomatoes
1/2 c. dry red wine
1/2 c. crumbled feta cheese
1 c. pitted Kalamata olives, rinsed and drained
1 tsp. oregano

Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 c. olive oil in a large, deep skillet and brown the chicken on every side, over high heat. Remove with a slotted spoon.

Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and stir for 30 seconds. Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 mins., or until the chicken is tender.

Ten mins. before removing from heat, add the crumbled feta and stir until melted. Five mins. before removing from heat, add olives and oregano.

Serve warm.

Yields 6 servings.