Name: 25 Mediterranean Diet Dinners: Greek Chicken Thighs with Feta Cheese
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 4
Cuisine: Greek
Ingredients: Bone-in Chicken Thighs; Redmond Sea Salt, Ancient Kosher; Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; La Tourangelle Extra Virgin Olive Oil; Napa Valley Naturals Organic White Wine Vinegar; Volcano Burst Lemon Juice; Swanson · Chicken Cooking Stock (32 oz); Garlic Gold Organic Garlic Gold Nuggets; TuttoCalabria Dried Oregano Bunches; Spicely Organics Chili Pepper, Crushed, Organic; HATCH Jalapeno, Organic, Nacho Sliced; Tabasco 2oz. Tabasco Pepper Sauce; Prairie Farms Blue Cheese, Crumbles

Pat the chicken pieces dry. Season them evenly with 2 teaspoons salt. If you have time, let the chicken sit uncovered at room temperature for 30 minutes.

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Heat the oven to 400 (200C) degrees.
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Sprinkle the flour over the skin side of the chicken. Heat the olive oil over medium-high heat in a large skillet or braising pan, preferably 12-inches in diameter with 2 or 3-inch sides.

Put the chicken in the pan skin-side down and cook until the skin begins to brown and crisp, 10-15 minutes.

Remove the chicken to a plate and drain off all but 1 tablespoon of the fat from the pan. Pour in the wine and let it bubble for a minute, scraping up any brown bits on the bottom of the pan.

Add the lemon juice, stock, garlic, oregano and chili to the pan. Arrange the chicken skin-side up in the pan and cover. Bake for 25 minutes.

Remove the pan lid and stir the Peppadew peppers and liquid into the chicken. Put the pan back in the oven and bake 20 more minutes, uncovered.

Sprinkle the feta, fresh oregano and dill over the chicken and serve.

25 Mediterranean Diet Dinners: Greek Chicken Thighs with Feta Cheese

Serves 4

10 mins prep

60 mins cook

70 mins total

What you need

How to make

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