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–+ servings

Greek Chicken Thighs with Feta Cheese

Karen Tedesco
Savory braised Greek chicken is a meal in one skillet! Chicken thighs seasoned with oregano, red peppers and feta cheese in juicy pan sauce.
5 from 3 votes
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Chicken
Cuisine greek
Servings 4 servings
Calories 683 kcal

Ingredients
 

  • 8 (1.3 kg) bone-in, skin-on chicken thighs
  • Kosher salt
  • 1 tablespoon (15 g) all-purpose flour
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • ¼ cup (60 ml) dry white wine
  • ¼ cup (60 ml) fresh lemon juice
  • 1 cup (240 ml) 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
  • ½ cup (75 g) Peppadew peppers sliced in half
  • 2 tablespoons (30 ml) Peppadew liquid
  • ½ cup (100 g) crumbled feta cheese
  • Chopped fresh oregano and/or dill leaves
US Customary - Metric

Instructions
 

  • 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.
  • Heat the oven to 400 (200C) degrees.
  • 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.
  • Put the chicken in the pan skin-side down and cook until the skin begins to brown and crisp, 10-15 minutes.
  • 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.
  • 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.
  • 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.
  • Sprinkle the feta, fresh oregano and dill over the chicken and serve.

Notes

  • I highly recommend Peppadew peppers for this dish, but if you don't have them, sub them out with an equal amount roasted red peppers, cut into bite-size pieces. If you're using jarred peppers, drain them, but don't use the liquid in the recipe — it's not as tasty as Peppadew brine.
  • If you'd like a mix of light and dark meat, use 4 chicken thighs and 2 halved bone-in, skin-on breasts instead of all thighs.
  • Suggestion: serve the chicken with Toasted Orzo Salad with Chickpeas

Nutrition

Serving: 1servingCalories: 683kcalCarbohydrates: 14gProtein: 42gFat: 52gSaturated Fat: 14gSodium: 939mgPotassium: 631mgFiber: 1gSugar: 3gVitamin A: 713IUVitamin C: 9mgCalcium: 141mgIron: 3mg