Barbszy originally posted this in What’s for Dinner October 2007: Greek Chicken and Potatoes
1 chicken quartered or chicken pieces, about 4 lbs, skin and extra fat removed
1/4 cup all-purpose flour
1/2 tsp each salt and pepper
1 Tblsp oil
2 unpeeled Yukon Gold potatoes, cut into 1 in chunks
1 cup red onion, chopped
1/4 tsp each salt and pepper
1 Tblsp each oregano and chopped garlic
1 cup chicken broth
1/2 cup pitted, halved kalamata olives
1/2 cup crumbled feta cheese
Lemon wedges
Mix flour, salt and pepper in a gallon size plastic zipper bag, add chicken a few pieces at a time, close bag and shake to coat chicken evenly. Heat oil in a deep skillet over med. heat. Add chicken and cook, 10 minutes or until golden, turning once.
Remove chicken to a platter. Add potatoes, onion and salt and pepper to the pan and cook 5 minutes, or until potatoes are golden, stirring occasionally. Add the oregano and garlic, and cook 1 minute.
Stir in chicken broth and return chicken to pan. Bring to a simmer, cover and cook 15 minutes or until chicken is done, and potatoes are tender; turn chicken at least once. Stir in the olives. Remove to a clean platter, sprinkle with the feta cheese, and garnish with lemon wedges.
