25 Mediterranean Diet Dinners: Greek Chicken Thighs with Feta Cheese

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt
• 1 tablespoon all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 cup chicken stock (or water)
• 3 plump garlic cloves (grated on a Microplane or pressed)
• 2 teaspoons dried Greek oregano
• 1 teaspoon crushed red chili pepper
• 1/2 cup Peppadew peppers (sliced in half)
• 2 tablespoons Peppadew liquid
• 1/2 cup crumbled feta cheese
• Chopped fresh oregano and/or dill leaves

Instructions

1. 1

   Pat the chicken pieces dry. Season them evenly with 2 teaspoons salt. If you have time, let the chicken sit uncovered at room temperature for 30 minutes.

2. 2

   Heat the oven to 400 (200C) degrees.

3. 3

   Sprinkle the flour over the skin side of the chicken. Heat the olive oil over medium-high heat in a large skillet or braising pan, preferably 12-inches in diameter with 2 or 3-inch sides.

4. 4

   Put the chicken in the pan skin-side down and cook until the skin begins to brown and crisp, 10-15 minutes.

5. 5

   Remove the chicken to a plate and drain off all but 1 tablespoon of the fat from the pan. Pour in the wine and let it bubble for a minute, scraping up any brown bits on the bottom of the pan.

6. 6

   Add the lemon juice, stock, garlic, oregano and chili to the pan. Arrange the chicken skin-side up in the pan and cover. Bake for 25 minutes.

7. 7

   Remove the pan lid and stir the Peppadew peppers and liquid into the chicken. Put the pan back in the oven and bake 20 more minutes, uncovered.

8. 8

   Sprinkle the feta, fresh oregano and dill over the chicken and serve.