Mediterranean Chicken

Mediterranean Chicken 150 Author: Canadian Living Credits: Mediterranean Chicken 150

Time-saving tip: Use boneless skinless chicken breasts and you'll save an extra 15 minutes.

  • Portion size 4 servings
  • Credits : Canadian Living Special Issue: Best Chicken Spring 2008


  • 1/4 cup all purpose flour
  • 1/4 teaspoon pepper
  • 8 chicken thighs or 4 breast
  • 2 tablespoons vegetable oil
  • 1 onion
  • 4 minced cloves of garlic
  • 1/2 teaspoon dried oregano
  • 1 can stewed tomatoes
  • 1 sweet green pepper
  • 1/2 cup olive
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon grated lemon rind


In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside.

Add onion and garlic to pan; cook over medium heat for 3 minutes. Add oregano; cook for 1 to 5 minutes or until vegetables are tender. Add reserved flour mixture.

Stir in stewed tomatoes and green pepper; bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced. Serve sprinkled with olives, parsley and lemon rind.

Makes 4 servings.
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Mediterranean Chicken