Greek Chicken With Olives And Potatoes

• 1/3 cup flour
• 3 1/2 lbs chicken pieces
• 2 tablespoons olive oil
• 2 medium white onions, chopped
• 2 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes, with juice
• 1/4 cup lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1 cup brine-cured black olives, pitted and cut in half
• 2 lbs potatoes, cut into large chunks (4 or 5 medium size)

1. Place the flour in a plastic bag, season with 1/4 tsp pepper. Trim excess skin and fat from chicken; shake chicken in bag with flour, a few at a time, to coat.
2. Heat the oil in large skillet or dutch oven, over medium heat. Arrange chicken in pan and cook until golden brown, 5 minutes per side. ( You may need to do this in batches) Remove to plate.
3. Add onion and garlic to the pan, cook stirring, for 5 minutes, until softened. Return chicken to pan, add tomatoes and juice, lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in olives. Cover and let simmer for 25-30 minutes, stirring occasionally.
4. Add the potatoes, continue to cook for another 20-25 minutes, until potatoes are tender.

flour, chicken, olive oil, white onions, garlic, tomatoes, lemon juice, oregano, salt, pepper, brinecured black olives, potatoes

Taken from www.food.com/recipe/greek-chicken-with-olives-and-potatoes-364099 (may not work)