Chicken With Tomato And Feta Cheese Sauce
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a heavy large skillet set over medium-high heat, heat oil
2
Add shallots and cook, stirring, about 3 minutes
3
Season chicken with rosemary, salt and pepper
4
Add chicken, skin side down, to skillet and cook for 5 minutes, or until skin is browned
5
Turn chicken over, add tomatoes, including juice and broth and bring to a boil
6
Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, about 7 to 10 minutes
7
Transfer chicken to serving plate
8
Boil sauce over high heat until thickened, about 5 minutes
9
Add cheese and olives and simmer, stirring, until heated through
10
Spoon sauce over chicken and garnish with rosemary sprigs
11
Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available