Poulet à la Grecque is a flavorful and vibrant Greek-inspired braised chicken recipe. The chicken is marinated in a mixture of lemon juice, garlic, and herbs, then slow-cooked with onions, tomatoes, and olives. This dish is bursting with Mediterranean flavors and is perfect served with rice or crusty bread. It's a great option for a hearty and healthy family meal.
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- Juice of 2 lemons
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 can diced tomatoes (14 oz)
- 1 cup Kalamata olives
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions
- In a large bowl, combine the lemon juice, minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper.
- Add the chicken thighs and drumsticks to the bowl and toss to coat them with the marinade. Let it marinate for at least 30 minutes, or ideally overnight in the refrigerator.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade and reserve the marinade.
- Brown the chicken on all sides in the hot oil. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and cook until softened and lightly browned, about 5 minutes.
- Pour the reserved marinade into the skillet, followed by the diced tomatoes. Stir well to combine.
- Return the chicken to the skillet, arranging it in a single layer. Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let the chicken simmer for 45-60 minutes, or until the chicken is cooked through and tender.
- Add the Kalamata olives to the skillet and stir gently to incorporate them into the sauce. Simmer for an additional 5 minutes.
- Garnish the poulet à la Grecque with fresh parsley before serving. Serve hot with rice or crusty bread.
