Chicken saganaki

Chicken saganaki

Ingredients ( 4-6 servings)

1 tablespoon olive oil

8 chicken thigh fillets, trimmed, halved

1 brown onion, chopped

3 garlic cloves, sliced

150g cup mushrooms, halved

2 zucchini, thickly sliced diagonally

400g can crush tomatoes

1 cup (250ml) chicken stock

½ cup (80g) pitted Kalamata olives

50g fetta, crumbled

Oregano leaves, to garnish


Heat the oil in a large deep frying pan over medium-high heat. Cook chicken for 3 mins each side or until browned. Transfer to a plate.

Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown. Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften. Add tomato and stock. Season. Bring to a simmer. Return chicken to pan. Cover and cook for 15 mins or until chicken is cooked through. Sprinkle with olives, fetta and oregano. Serve.

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>