Cosce di pollo brasate alla greca

Ingredienti

• 8 bone-in (skin-on chicken thighs)
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 2 medium yellow onions (sliced)
• 8 garlic cloves (chopped)
• 2 tablespoons chopped fresh oregano leaves
• 1/2 cup dry white wine
• Juice of 1/2 of one lemon
• 1/2 cup pitted Greek olives
• 1/2 cup feta cheese chunks
• Lemon slices for garnish (optional)

Preparazione

1. 1

   Pat the chicken pieces dry and season both sides with salt and pepper.

2. 2

   Heat the oil and butter over medium-high heat in a Dutch oven or another heavy-bottomed pot. Working in batches, place four of the chicken thighs in the pan, skin-side down. Then, fry for 3-4 minutes, or until the chicken is browned and releases from the bottom of the pot.

3. 3

   Turn the chicken and brown the other side for 3-4 minutes.

4. 4

   Remove them from the pot and set aside. Repeat with the remaining four chicken thighs.

5. 5

   Add the sliced onions to the pot and sauté for 6-8 minutes. Add the garlic and oregano, followed immediately by the white wine. While the wine is bubbling in the pot, use a wooden spoon to scrape up any brown bits attached to the bottom of the pot.

6. 6

   Return the browned chicken to the pot, skin-side up, and nestle the pieces into the onion mixture. Squeeze the lemon juice over the top.

7. 7

   Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes or until cooked through.

8. 8

   Remove the cooked chicken from the pot and stir the olives and feta into the onion mixture.

9. 9

   Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.