Shortly after I graduated from college I started to teach myself how to cook. I found this recipe for Greek Chicken and I absolutely loved it. I moved out and I must have misplaced the recipe book that had the recipe, but to this day I still remember the taste of that chicken. I wish I remembered the recipe but trying to recreate it has been fun. This is my version of this recipe….so far.
1 pound of chicken
1 cup of chicken stock
1/4 cup of white wine vinegar (apple cider vinegar can be used as a substitute)
1/2 Teaspoon of crushed garlic
pinch of rosemary
pinch of thyme
1/4 cup of diced tomato
Directions: Add olive oil to the pan and lightly brown the chicken on both sides (approximately 2 minutes on each side). Reduce heat to medium and add the chicken stock, white wine vinegar, crushed garlic and seasonings.
Cover pan and simmer for 10-12 minutes. Add the diced tomato and cook for an additional 1-2 minutes. Just long enough for the tomatoes to absorb some of the liquid. Plate the chicken scoop a little of the stock and tomato to the chicken and sprinkle with the feta cheese. Dig in!! The white wine vinegar makes the chicken very tender and juicy. This is one of my favorite chicken recipes.
P.S. I didn’t cook a whole pound and I use a really large pan. The stock should just about cover the chicken so I suggest a 9 or 10 inch pan.