Chicken Casserole with Tomatoes, Olives and Feta

Contributed by Catsrecipes Y-Group
== Ingredients ==
* 1 large chicken, cut into serving pieces
* 1 cup flour for dredging
* salt and pepper to taste
* ½ cup olive oil
* ¾ lb (350 g) pearl onions, peeled but whole
* 8 ripe tomatoes
* water
* 1 cup Greek cracked green olives, preferably pitted
* 1 – 2 tbsp red wine vinegar
* 200 g crumbled feta
== Directions ==
# Season the flour with salt and pepper.
# Dredge the chicken pieces in the flour, tapping off any excess.
# Heat the oil in a large, deep, wide skillet or Dutch oven over a high flame and brown the chicken pieces, turning on all sides to cook evenly.
# Remove the chicken from the skillet with a slotted spoon and set aside.
# Lower the heat and add the onions.
# Stir until wilted, about 8 minutes.
# Add the chicken pieces back to the pot.
# Pour in the tomatoes, salt and pepper and enough water to come about three-quarters up the way of the chicken pieces.
# Cover and simmer over low heat for about 35 minutes.
# Add the olives and the vinegar.
# Sprinkle the feta into the pot, cover, and continue to cook slowly for another 10 – 15 minutes, or until the feta has melted and the chicken is so tender it is nearly falling off the bone.
# Remove and serve.
Category:Cathy's Recipes
Category:Casserole Recipes
Category:Chicken Recipes
Category:Pearl onion Recipes
Category:Tomato Recipes
Category:Green olive Recipes
Category:Feta Recipes