Greek Chicken, Potato and Olive Stew

3 Tbsp. Garlic Olive Oil
1 lb. small red potatoes, quartered
1 med. onion, chopped
1 c. black olives (or Queen stuffed olives)
4 boneless, skinless chicken thighs
1 c. crushed canned tomatoes
1 1/2 tsp. Oregano White Balsamic
1 Tbsp. Sicilian Lemon White Balsamic
salt and pepper, to taste
1/2 c. chopped parsley
1 1/2 c. chopped feta cheese

Place olive oil in a large pot and heat over medium high heat. Add Garlic Olive Oil, onion, and potatoes and sauté for 2 minutes.

Add olives and cook, stirring frequently, for 3 minutes.

Add chicken thighs; cook until done.

Add tomatoes to pot and stir to combine. Season with salt and pepper. Reduce heat to low and cover pot. Simmer, stirring occasionally, until potatoes are tender, about 40 minutes.

Add oregano balsamic, lemon balsamic, and parsley to potatoes. Taste to correct seasoning.

Right before serving, add feta to pot and mix to combine.

*Tested in Soups & Stews Cooking Class

**photo shows Queen stuffed olives (sold in-store)

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