Makes 4 to 6 servings | Prep Time: 30 minutes | Cooking Time: 1 hour and 20 minutes
- 1 4-pound / 1.9 kilo chicken, washed and quartered or 4 pounds pre-cut chicken parts
- Salt and pepper to taste
- Greek olive oil for frying
- 3 large red onions, finely chopped
- 3 garlic cloves, finely chopped
- 2 large, firm, ripe tomatoes, grated
- ½ to ¾ cup water
- 2 teaspoons dried Greek oregano
- ¾ pitted Kalamata olives
- 1 tablespoon red wine vinegar, or more, to taste
- ¼ pound / 125 g feta cheese, crumbled
- 1 pound Greek or other egg or whole wheat noodles
- Season the chicken lightly with salt and pepper.
- Heat the olive oil in a large heavy skillet or Dutch oven over medium flame. Sear the chicken, in batches if necessary, turning with kitchen tongs to brown. Remove and set aside.
- Skim the excess rendered chicken fat from the skillet.
- Place onions in the skillet and cook over medium heat until translucent, about 8 to 10 minutes. Stir in the garlic.
- Add browned chicken back to pan. Pour tomatoes over mixture and add ½ cup wine or water.
- Cover and simmer for 35 - 40 minutes over medium to low heat, until chicken is almost cooked and sauce and pan juices are reduced and thickened.
- While the chicken is simmering, bring a large pot of cold water to a rolling boil, salt generously, and cook the noodles. Strain and stir gently with 3 tablespoons of olive oil. Set aside, covered, to keep warm.
- About ten minutes before removing the chicken from heat, add the oregano, olives and vinegar. Season to taste with a little salt and pepper, but judiciously since the feta will also add saltiness to the final dish.
- Sprinkle or strew the feta over the chicken and sauce. Simmer another 5 to 8 minutes, until cheese has melted. Serve hot over Greek-style noodles.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/