Braised Chicken with Crumbled Feta
35 min
15 min
Easy
6
Ingredients- Garlic6 cloves, divided
- Dried oregano1 tsp
- Red pepper flakes½ tsp
- Finely grated zest of lemon1
- Fine sea salt1 tsp
- Preferred vegetable oil2 tbsp, divided
- Bone-in skin-on chicken thighs6
- Onion, thinly sliced1 medium
- Chicken broth2 cups
- Fresh thyme6 sprigs
- Black pepper½ tsp
- Lemon, thinly sliced1 medium
- Pitted green olives¾ cup
- Crumbled Mt. Vikos Barrel-Aged Feta½ cup
Method- Step01
Preheat oven to 375°F. Mince and mash 3 garlic cloves into a paste and combine with the oregano, red pepper flakes, lemon zest, salt, and 1 tbsp oil. Rub all over the chicken thighs and under the skin.
- Step02
In a large ovenproof skillet, heat the remaining 1 tbsp oil over medium. Add the chicken skin-side down and cook until browned, about 5 minutes. Transfer to a plate.
- Step03
Add the onion to the skillet and sauté until softened, 6–8 minutes. Smash the remaining 3 garlic cloves, stir in, and cook 1 minute more.
- Step04
Stir in the broth, thyme, and pepper. Place the chicken on top skin-side up and arrange the lemon slices and olives around it.
- Step05
Bake until the thighs reach 165°F, 30–35 minutes. Right before serving, sprinkle with crumbled feta.
Made With Intention
PDO certification means what you're holding is the real thing — made in Greece, from Greek sheep and goat milk, by traditional Greek methods.
Why Authentic Matters
True Greek feta is PDO certified and crafted exclusively from sheep and goat's milk — producing the bold, tangy flavor and crumbly texture that only an authentic recipe can achieve.
