Greek Chicken Thighs with Lemon, Capers, and Feta
Wow -- my last posting was in June. I apologize for being MIA this summer! Life has been busy with work and some vacations thrown in there :) It has flown by as usual!
This specific recipe, I have had on my list for a while, and finally got around to making it last week. It was so delicious. The sauce was so savory that I was eating it with a spoon at the end!
This is a great weeknight meal :) If you're trying to be healthy, it's already a nice recipe, but you could even leave out the cheese if you really wanted to and it would still be yummy. I served this with some steamed broccolini (one of my faves). Enjoy! Ingredients - Chicken: 5 boneless, skinless chicken thighs, flattened & trimmed of fat Sea salt and freshly cracked pepper, to taste Garlic powder, to taste Dried oregano, to taste 2 tbsp flour 1 tbsp + 1 tsp olive oil 1/2 sweet yellow onion, sliced thinly 3 cloves of garlic, minced 1 1/2 cups of chicken broth 3 tbsp fresh lemon juice Feta cheese Fresh parsley Ingredients - Broccolini: Bunch of broccolini Soy sauce Lawry's seasoning salt Olive oil Directions:
Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside. Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent. Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Broccolini -- Place in a saute pan with a splash of olive oil. Cover and steam for about 5 minutes. Splash some soy sauce and seasoning salt and cover for an additional minute or two.
