Chicken in Tomato Sauce with Kalamata Olives and Feta
Servings 6
Equipment
- Large saucepan
- Large skillet
Ingredients
- 3 tbsp olive oil divided
- 5 cloves of garlic chopped
- 2 tsp fennel seeds crushed well
- 1 (28-oz) can of whole or diced tomatoes
- ½ cup of chicken broth or ouzo
- Sea salt and fresh cracked pepper to taste
- Dried oregano to taste
- 4 chicken breasts trimmed of any fat, each breast cut into two pieces
- 15 kalamata olives
- Feta cheese crumbles
- 1 tbsp fresh parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a saucepan over medium heat. Once hot, add garlic and fennel seeds.
- Stir constantly for 60 seconds, then add the tomatoes, broth, sea salt, freshly cracked black pepper, and oregano to taste.
- Crush tomatoes with a spoon, bring the mixture to a boil, then lower the heat and simmer.
- Trim the chicken breasts of any fat. Cut each breast into two pieces. Season each piece with sea salt, pepper, and oregano to taste.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add seasoned chicken to the skillet and brown for 4 minutes, then flip. Brown for an additional 2-3 minutes.
- Add the tomato mixture to the chicken, lower the heat to medium-low, and simmer for 10 minutes.
- Remove the chicken to a serving dish and keep warm with a foil tent.
- Add the olives to the sauce and boil over high heat, stirring frequently, until it thickens–about 5 minutes. Taste and re-season with salt, pepper, and oregano if needed.
- Pour the sauce over the chicken, top with feta cheese, and chopped parsley. Serve immediately and enjoy.