Yakityak's Stovetop Greek Chicken
This is a staple we often made for shabbat.
Ingredients
- 2 - 3 lbs skinless boneless chicken, rinsed and cut into 1.25 inch cubes (alternatively one 8-piece chicken cut up)
- 1 yellow onion, chopped
- 4 - 5 garlic cloves, minced or sliced
- ⅓ cup extra virgin olive oil
- ⅓ cup robust red wine - fine if it's leftovers
- 28 oz can of chopped tomatoes (fire roasted ideal)
- chopped fresh thyme, marjoram or oregano - your choice
- 1 entire jar of Kalamata olives, pitted and drained
- salt and pepper
- pasta to serve over (I prefer papardelle)
Method
You are going to need a large saute pan (wide flat-bottomed pan with straight sides), big enough to hold all of the above ingredients. That's a minimum of 4 quarts. If you use 3 lbs of chicken, you will absolutely need the 6 quart saute pan, which isn't something everyone owns. As an alternative, you could also do this in a soup pot or even an instapot, although honestly I haven't tried the latter.
Season the chicken with salt and pepper. Heat the oil in the pan on medium high heat, and toss in the onions. Cook them for a few minutes, stirring well to coat with oil.
Add in the chicken pieces, and keep them moving–you're searing the surface. It will take 8–10 minutes to get them browned on all surfaces.
Add the garlic and herbs, stirring to keep things from sticking for about 3 minutes.
Add the wine and tomatoes, stir well, cover and lower heat. Simmer for 30 minutes.
Add the olives, stir well, cover and simmer for an additional 30 minutes.
Meanwhile, boil the pasta according to directions. After I've run it under cool water and it's waiting to be served, I sprinkle a little extra virgin olive oil on it and toss to keep it from sticking.
Serve the chicken and sauce over the pasta.