I recently checked out a great book from the library called “Eating the Greek Way”. It has over 100 recipes that are fresh, delicious and healthy. I found a terrific recipe for chicken with tomatoes and Ouzo, the only problem was I had no ouzo. I decided to go ahead and make the recipe omitting the ouzo. It turned out really delicious. The chicken was moist, tender and very flavorful while the sauce was tangy with loads of garlic and olives. I really loved the saltiness of the olives and feta along with the flavors from the fennel seeds and oregano. The whole meal was very healthy and satisfying for all of us, including our wonderful friends who were in town for a few days.
- 2 tbsp + 1 tsp olive oil (divided)
- 4 chicken breasts, trimmed of any fat, cut into two pieces
- Sea salt and fresh cracked pepper, to taste
- Oregano, to taste
- 3-4 cloves of garlic, chopped
- 2 tsp fennel seeds
- 1 28 oz can of whole or diced tomatoes
- 1/2 cup of chicken broth
- 1/3 cup of ouzo (I didn’t use)
- 12 kalamata olives
- Feta cheese, garnish
- 1 tbsp fresh parsley, garnish
Heat 1 teaspoon 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, (ouzo if using), sea salt, pepper and oregano, to taste. Crush tomatoes with a spoon, bring mixture to a boil then lower heat and simmer until chicken is done browning. If you want a smoother sauce, blend the mixture with your immersion blender.
Trim the chicken breasts of any fat and cut into two pieces. Season each piece with sea salt, pepper and oregano, to taste. Heat 2 tablespoons of olive oil in a large Dutch oven over medium high heat. Once hot, add seasoned chicken to the skillet and brown 4 minutes then flip. Brown for an additional 2-3 minutes; add the tomato sauce to the chicken, lower heat to medium low and simmer for 10 minutes.
Remove the chicken to a serving dish and keep warm with a tin 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 sauce over chicken, top with feta cheese and chopped parsley. Enjoy.