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Another Chicken Thigh Recipe -- Greek Style

A couple of months back I posted a “platform” for cooking chicken thighs with several different preperations and flavors. Here’s another variation I’ve played around with and like enough to post here for anyone interested. As before, use thighs with skin and bones, brown in olive oil and then set aside while you compose the rest of the dish — always use the same pan.


2 T olive oil

1 t each of dried basil, thyme and oregano

1/2 t lemon juice

1/4 t balsamic vinegar

s & p

Veggies and Sauce:

1 tomato, 1 red onion and 2 peppers (different colors for aesthetics) - rough chop

6 olives - pitted (Kalamata are good) - halve if large

1 T flour

1/2 c chicken stock

3 or 4 lemon slices


1/4 c feta (more? up to you), parsley

Prep: Mix dressing ingredients, rub a little on the thighs before browning and drizzle the rest over the veggies and mix. Brown thighs. Sauté all the veggies except the lemon slices. After softened (some 8 minutes or so) dust with flour, add chick stock, stir to thicken. Return the thighs, add lemon slices, cover and simmer for an hour.

Garnish with feta and parsley.

Roasted potatoes with olive oil, oregano, thyme and s & p (or just make extra dressing) works as a starch.

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