Greek Chicken With Tomato-Feta Cheese Sauce

• 2 -4 tablespoons oil (more if needed)
• 1 small onion, finely chopped (or use 3 shallots, chopped)
• 1 tablespoon fresh minced garlic (optional)
• 2 -4 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 -2 teaspoon dried red pepper flakes (optional or to taste)
• 4 chicken thighs (with leg attached, or use chicken breasts with skin on)
• salt and pepper
• 2 cups canned crushed tomatoes (can use a bit more than 2 cups)
• 1/2 cup dry white wine (if using chicken broth use 1 cup) or 1/2 cup chicken broth (if using chicken broth use 1 cup)
• 1 cup feta cheese
• 1/2 cup kalamata olive (or to taste)

1. Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
2. Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
3. Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
4. Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
5. Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
6. Transfer the chicken to a plate.
7. Boil the sauce over high heat for about 5 minutes to thicken.
8. Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
9. Serve with hot cooked noodles.

oil, onion, garlic, basil, red pepper, chicken, salt, tomatoes, white wine, feta cheese, kalamata olive

Taken from www.food.com/recipe/greek-chicken-with-tomato-feta-cheese-sauce-146879 (may not work)