Some dishes are just beautiful to look at. They look wonderful in the pan and even nicer on the plate. This is not one of those dishes. However…it is absolutely delicious and that is all that matters!
- 2 pounds boneless, skinless chicken thighs
- 1 Tbsp olive oil
- 1/2 teaspoon onion granules
- 1/2 teaspoon garlic granules
- 1 14.5 oz can diced tomatoes in juice
- 1/2 cup Kalamata olives, sliced
- 1/2 cup dry red wine
- 2 tsp dried oregano
- 2/3 cup crumbled feta cheese
- Cut chicken into smaller bite size pieces. Sprinkle with salt and pepper.
- Heat oil in large skillet over medium-high heat. Add chicken and sauté until almost cooked through. It usually means doing this in two batches. Transfer chicken to large bowl.
- Pour off any remaining oil from the skillet.
- Return pan to heat and add red wine to de-glaze and get all that wonderful fond – the little roasty bits of meat stuck to the skillet.
- Add onion, garlic, tomatoes, olives and oregano.
- Return chicken and any accumulated juices to the skillet. Bring to a boil then reduce heat to medium-low. Cover and let simmer until chicken is cooked through, about 25 minutes.
- Serve with feta cheese crumbled on top. (not pictured)
NOTE: This is a very juicy dish. I like to make it a little thicker so usually mix about 1 Tbsp cornstarch with a little water and stir into the sauce to thicken. A nice crusty Italian bread can soak up all that goodness! I often serve this with Green Beans and Tomatoes. You can find that recipe here.