What makes this chicken Greek is the wine, olives and capers. Dredging the chicken in flour creates a silky coating, seals in the juices, and thickens the wine sauce. Serve with lemon potatoes and braised greens (horta), and you have a perfect Greek meal.
What You’ll Need
chicken, 1 whole, cut into parts
wine, white, 1 bottle ( I used Savignon Blanc)
olive oil, extra virgin, several tablespoons
onion, 1 medium, coarsely chopped
kalamata olives, pitted, 1 cup
capers, 1/4 cup
thyme, 2 sprigs fresh chopped, 1 tablespoon dried
oregano, 2 sprigs fresh chopped, 1 tablespoon dried
flour, 1/2 cup
sea salt and pepper to taste
How to Prepare
1. Preheat a large 3 quart braiser or saute pan on medium-high heat.
2. Add 2 tablespoons of oil to pan. Dredge chicken on flour and shake off excess. When oil is hot, add chicken pieces being careful not to crowd them or they will steam instead of brown. Sprinkle with salt and pepper, cook for 4-5 minutes or until lightly browned, then turn over. Sprinkle with salt and pepper and cook for 5 more minutes. Just brown the exterior, do not completely cook. Remove to a plate.
3. Turn heat to low. Coarsely chop onions and saute them for 10 minutes in 1 tablespoon of oil, stirring frequently and scraping off any bits of chicken from the bottom of the pan. Do not let them brown or this can ruin the sauce. Cooking them for a full ten minutes on low heat will release their sugar, flavoring and sweetening the sauce.
4. Pour in the wine and add the olives and capers with some of their liquid, thyme and oregano and stir. Add chicken back in, bring to a gentle boil, then reduce to a low, gently bubbling simmer. Cook for about 30 minutes, turning chicken over every 5 minutes, until the breasts register 160 degrees with a meat thermometer and the sauce is thick enough to coat the back of a spoon.
5. Remove chicken to a serving dish and keep warm. Taste sauce and adjust seasonings as necessary. Pour sauce over chicken, sprinkle with parsley and a drizzle of olive oil. Bon Appetit!
Serve with lemon potatoes and braised greens (horta)