For an international take on this classic American fare, kalamata olives and ouzo star in Greek-Style Stewed Chicken.
Cooking Light JANUARY 2013
1. Preheat oven to 325°.
2. Heat a Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned; remove from pan. Repeat with remaining chicken. Set chicken aside.
3. Add onion, tomato, bell pepper, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine and ouzo; cook for 2 minutes, scraping pan to loosen browned bits. Return chicken to pan, flesh side up. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
4. Stir in oregano, rosemary, and bay leaf, and bring to a boil. Cover and bake at 325° for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan, and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Add olives, butter, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring until butter melts. Discard bay leaf. Serve with lemon wedges, if desired.
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