Chicken Saganaki

INGREDIENTS

• 700g Chicken Thigh
• 4 tbsp Olive Oil
• 1 Onion
• 4 cloves Garlic
• 600g Tomato
• 200g Feta Cheese
• 2 tsp Dried Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 Lemon
• 4 tbsp Fresh Parsley

STEPS

1. 1

   Pat 700g of chicken thigh dry with paper towels and cut it into 4 cm pieces. Season with 1 tsp of salt and 0.5 tsp of black pepper. Keep the raw chicken on a separate plate and wash your hands and any utensils that contact it.

2. 2

   Heat 4 tbsp of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken in a single layer and brown for 4 minutes, turning occasionally, until golden on the outside. Transfer it to a clean plate, using clean utensils.

   ⏱ 4 min

3. 3

   Reduce the heat to medium. Add 1 onion (finely chopped) and cook for 5 minutes until softened. Add 4 cloves of garlic (minced) and cook for 1 minute until fragrant.

   ⏱ 6 min

4. 4

   Add 600g of tomato (chopped), 2 tsp of dried oregano, and the remaining seasoned juices from the clean chicken plate only if no raw chicken has touched the plate. Stir, bring to a gentle simmer, and cook for 8 minutes until the tomatoes soften and the sauce thickens.

   ⏱ 8 min

5. 5

   Return the browned chicken to the skillet and stir into the tomato sauce. Cover and simmer gently for 18 minutes, turning the pieces once, until the chicken is cooked through with clear juices and no pink center. For thermometer confirmation, check the thickest piece away from bone, which must reach at least 75°C for 30 seconds.

   ⏱ 18 min

6. 6

   Heat the oven grill to high. Scatter 200g of feta cheese (crumbled) over the chicken and grill for 3 to 5 minutes until the feta is warmed and lightly browned.

   ⏱ 3 min

7. 7

   Turn off the heat and rest the skillet for 3 minutes. Squeeze 1 lemon over the dish and scatter 4 tbsp of fresh parsley (chopped) over the top. Serve hot.

   ⏱ 3 min