Roasted Greek Chicken

• INGREDIENTS
• for coating the chicken:
• 1 1/2 lb chicken thighs (I used boneless, skinless thighs but any part may work)
• 2 Tbsp flour
• salt & pepper (I used about 2 tsp of salt)
• 1 Tbsp butter
• for the mixture:
• 6 oz cremini mushrooms, about 2 cups halved
• 2 shallots, medium size, minced
• 6 garlic cloves, minced
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup kalamata olives
• 1/2 cup feta cheese, crumbled
• Extra-virgin olive oil, for drizzling
• 1 Tbsp fresh thyme, more for garnishing
• red onions, a few slivers for garnishing
• 1/2 lemon, juice

1. Preheat oven to 375 degrees F. Rinse the chicken pieces well and pat dry. Generously add salt and pepper evenly on each piece. Coat with flour. In an oven-proof skillet or pan, melt the butter in high heat. Working in batches, brown the chicken thighs for about 2 minutes on one side (skin side), flip it and slightly brown the other side quickly. Set aside.
2. chicken) then brown the mushrooms for about 2 minutes. Lower the heat to medium, add the shallots, garlic and thyme. Cook for a minute. Add the wine and let it reduce for another minute. Pour the chicken broth in and let it come to a boil. Turn the heat off.Assemble the chicken pieces on the skillet. Add olives, feta cheese and a little more thyme leaves.Roast in the oven for 20 - 30 minutes.Note: In my case, it only needed 20 minutes since I used boneless chicken thighs. When using chicken breasts, cut down on the cooking time as well. Internal temperature should be 165 degrees F.
3. When ready to serve, drizzle some extra virgin olive oil, red onions and squeeze a half of lemon. Enjoy hot with rice or any grain of your preference.

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Taken from www.epicurious.com/recipes/member/views/roasted-greek-chicken-53059501 (may not work)