3/2/2024 – This was the first time we made this recipe inspired by Suzy here. It was very good and has a lot of potential for mods based on what is on hand. The leftovers were even better.
Ingredients
- 4 skinless chicken thighs
- 4 minced garlic cloves
- Kosher salt
- Black pepper
- 1 tablespoon dried oregano, divided
- 2 tablespoons EVO
- ½ cup dry white wine
- 1 large lemon, juiced
- ½ cup chicken broth
- 1 medium red onion, chopped to ¼ inch.
- 1 large can of Marzano tomatoes. She called for 4 small tomatoes, diced, about 1 ½ cups.
- ¼ cup capers or she said to use sliced green olives.
- Crumbled feta cheese to garnish
Instructions
- Dry brined the skinless thighs two hours ahead.
- Rub the garlic on both sides of the chicken, pushing some garlic into slits made with a knife. Season the chicken breasts on both sides with our Mediterranean Grilling Rub, blend no. 4.
- In the large Calphalon skillet, heat the olive oil and sear the chicken on both sides. Then add the white wine to deglaze the pan. Then simmer to reduce by half.
- Add the lemon juice and chicken broth. Sprinkle the remaining ½ tablespoon of oregano on top and turn the heat to medium. Cover with the lid. Cook, turning the chicken over until the internal temperature reaches 165°F.
- Top with chopped onions, tomatoes and olives. Cover again and cook for 3 minutes. Finish with feta cheese (if using).
Suzy suggested adding chopped spinach.
