1 tablespoon olive oil 1 chicken, cut into pieces 1 pinch salt and pepper 1 onion, slivered 2 sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2 cup Kalamata or other black olives 1/3 cup dried currants 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon mint ***Gremolada*** 1/3 cup minced fresh parsley 2 tablespoons grated lemon rind 2 tablespoons minced fresh dill 3 cloves garlic, minced
Combine parsley, lemon rind, dill and garlic, cover and refrigerate for up to 3 hours.
In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned. Arrange, skin side up, in 13" x 9" inch baking dish, sprinkle with salt and pepper, set aside.
Pour off all but 1 Tbsp. drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken.
To skillet, add tomatoes, olives, currants, capers, lemon juice, oregano and mint, bring to boil.
Reduce heat and simmer, stirring occasional, for 15 minutes or until thickened, then pour over chicken. Bake, uncovered, in 350 degrees F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.
This recipe is just great! It is very tasty. Easy, healthy and I haven't yet experienced anybody not liking it (including kids). Served with a simple greek salad with feta and potatoes fried with a bit of oil in the oven (cut in wedges). You won't be disappointed