Greek Chicken Stifado

• 1 chicken, cut into 8 pieces
• 1 tablespoon olive oil
• 1 onion, slivered
• 1 red pepper, slivered
• 1/2 cup black olives
• 1/3 cup dried currant
• 2 garlic cloves, slivered
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• Gremolada
• 1/3 cup parsley, minced
• 2 tablespoons grated lemon rind
• 2 tablespoons fresh dill, chopped
• 3 garlic cloves, minced

1. Combine parsley, lemon rind, fresh dill and garlic, cover and refrigerate for up to 3 hours.
2. In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned.
3. Remove and arrange, skin side up, in 13 x 9 inch baking dish, sprinkle with salt and pepper, set aside.
4. 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.
5. To skillet, add tomatoes, olives, currants, lemon juice, oregano and mint, bring to boil.
6. Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened, then pour over chicken.
7. Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.

chicken, olive oil, onion, red pepper, black olives, currant, garlic, lemon juice, oregano, mint, parsley, lemon rind, fresh dill, garlic

Taken from www.food.com/recipe/greek-chicken-stifado-457130 (may not work)