Happy One Year Blogaversary to me! One year ago, on Chanukah I decided to embark on the culinary journey that is this blog. It is 135 (!!!- do you know how much time in the kitchen that equals too?!) posts later and I have to say I have enjoyed all the creative efforts that have gone into concocting the dishes that have appeared here (and so has my official taste tester :). Looking forward to another year of great eats and fun in the kitchen!!!!
This Chanukah I decided to spare everyone the funky latke recipes ( cabbage latkes anyone?) and instead made this delicious Greek chicken in honor (or I should say, in memory) of the Greek culture we symbolically fight against on this Holiday. So in that vain, it's practically a mitzvah to eat this chicken, because every bite represents the "consuming" of the Yevanim and I'm happy to fulfill any mitzvah (psuedo or real) that requires the use of my taste buds.
This is actually a great chicken to make for Shabbat Chanukah which is why I am making sure to post this enough time in advance for you to get your ingredients together. I used chicken tenders for this because that is what I had lying around but you can also use whole chicken breasts. The chicken comes out so moist and flavorful and comes together so quickly that forget about Chanukah, I think I'll be making this all year round! The ingredients are simple but the results are spectacular- just the way I like it- Enjoy!
1 1/2 pounds chicken tenders or 6-8 chicken breasts
1 cup flour or gluten free subsititute
1 tsp dried oregano
4 Tbl olive oil
1 large leek, cleaned and chopped (or 1 large onion)
4 cloves garlic, minced
2 plum tomatoes, diced
1 1/2 cup crushed tomatoes
1/2 cup white wine
1 tsp oregano
3/4 cup pitted olives ( I used green but to be more authentic use Greek Kalamata olives)
3 Tbl capers
3 Tbl chopped fresh parsley
salt and pepper
Mix the flour, oregano and salt and pepper. Dredge the chicken in the flour and fry in the oil over high heat so that both sides are browned. Don't worry if the chicken isn't cooked through because it will cook through in the sauce. Remove the chicken and in the remaining oil saute the leek and garlic until the leeks are translucent. Add the wine, diced tomatoes, crushed tomatoes, and oregano season with salt and pepper and bring to a simmer. Add the chicken back in, cover the pan and let the chicken simmer in the sauce for about 8 minutes. Uncover, add the olives, capers and parsley and cook another 2-3 minutes.