Mediterranean Chicken

Chicken_Recipe_pic

Written by John Q. Public. Posted in

Ingredients

1/4 cup (60 mL) all purpose flour 1/4 tsp (1 mL) pepper 8 skinless chicken thighs, or 4 breast 2 tbsp (30 mL) vegetable oil 1 chopped onion 4 minced cloves of garlic 1/2 tsp (2 mL) dried oregano 1 can (19 oz/540 ml) stewed tomatoes 1 chopped sweet green pepper 1/2 cup (125 mL) olives 2 tbsp (30 mL) chopped fresh parsley 1/2 tsp (2 mL) grated lemon rind

Directions

In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside.

Add onion and garlic to pan; cook over medium heat for 3 minutes. Add oregano; cook for 1 to 5 minutes or until vegetables are tender. Add reserved flour mixture.

Stir in stewed tomatoes and green pepper; bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced. Serve sprinkled with olives, parsley and lemon rind.

Makes 4 servings.

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