I'm happy to share the recipe, though we have not yet tried it! That was a new recipe for us, and as it turned out, my husband got called away on a business trip and wasn't going to be home for dinner. The kids and I played "Clean Out The Fridge" and they thought it was fun!
I'll save this recipe for another night, since I think it sounds delicious!
1 chicken quartered or chicken pieces, about 4 lbs, skin and extra fat removed
1/4 cup all-purpose flour
1/2 tsp each salt and pepper
1 Tblsp oil
2 unpeeled Yukon Gold potatoes, cut into 1 in chunks
1 cup red onion, chopped
1/4 tsp each salt and pepper
1 Tblsp each oregano and chopped garlic
1 cup chicken broth
1/2 cup pitted, halved kalamata olives
1/2 cup crumbled feta cheese
Mix flour, salt and pepper in a gallon size plastic zipper bag, add chicken a few pieces at a time, close bag
and shake to coat chicken evenly. Heat oil in a deep skillet over med. heat. Add chicken and cook, 10 minutes
or until golden, turning once. Remove chicken to a platter. Add potatoes, onion and salt and pepper to the pan
and cook 5 minutes, or until potatoes are golden, stirring occasionally. Add the oregano and garlic, and cook
1 minute. Stir in chicken broth and return chicken to pan. Bring to a simmer, cover and cook 15 minutes or until
chicken is done, and potatoes are tender turn, chicken at least once.
Stir in the olives. Remove to a clean platter, sprinkle with the feta cheese, and garnish with lemon wedges.
Source: Debbie's Country Cookin' newsletter