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Olive and fetta chicken with penne recipe

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Created by Gabriel Gaté

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Cuisine: Greek
Serves 2

In this lovely Mediterranean-style dish, I like to use chicken thighs which have a firm texture and strong flavour. Serve with a green salad.

Ingredients

2 cups cooked penne pasta
1 tbsp olive oil
3 deboned chicken thighs, each cut into 4 pieces
1/2 small brown onion, chopped
1/4 cup dry white wine
1 tsp chicken stock powder, optional
1 cup Italian-style tomato sauce
Salt and freshly ground black pepper
20 kalamata olives
About 60g feta cheese, cubed
2 tbsp chopped parsley
1/2 clove garlic, finely chopped

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Preparation

Heat the oil in a wok or medium, non-stick frypan and brown the chicken pieces for 6-8 minutes. Transfer the chicken (without the fat) to a plate and cover with foil.

Add the onion to the wok and stir-fry on medium heat without browning for about 3 minutes. Add the wine and stock, stir briefly then bring to the boil. Add the tomato, bring back to the boil and season with salt and pepper. Simmer for 2 minutes then add the cooked penne.

Return the chicken to pan with the olives, parsley and garlic and reheat gently for a few minutes. Scatter the fetta cubes on top and serve.

If you enjoyed this Olive and fetta chicken with penne recipe then browse more Greek recipes, pasta recipes, meat recipes, cheese and dairy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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