Sunday, October 06, 2013

Chicken stew with olives & feta cheese


Here's another good weekday dinner recipe. Not super fancy in any way - as you well know by now, that's not my style. Not that pretty, either.However, filled with flavor and very tasty. We ate this with bulgur wheat, but rice, pasta and potatoes would all be good matches.

The original recipe comes from Lotta Lundgren's awesome book "Om jag var din hemmafru" ("If I was your housewife")

Chicken stew with olives & feta cheese
1 fresh chicken, cut into 6 or 8 pieces, skin mostly removed
olive oil
4 garlic cloves
400 ml tomato passata
250 ml white wine
1/2 tbsp balsamic vinegar
400 g cherry tomatoes
150 g feta cheese
large handful of your favorite olives
salt, pepper, runny honey

Heat a little oil in a large pot. Brown the chicken a little bit. Add the garlic and cook for a minute or two, until it becomes fragrant. Add the tomato passata and the wine, and cook, covered, on low heat for 45 minutes. The chicken should be well cooked through by then. Add the vinegar and the cherry tomatoes and cook for a few more minutes. Season with salt and pepper, and possibly a little bit of honey.

Just before serving, crumble in the feta and stir in the olives.

Serve with your choice of carbs - or none - and a dollop of greek yogurt.

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