Greek Braised Chicken Thighs Recipe
These Greek Braised Chicken Thighs are browned until golden, then gently simmered with onions, garlic, oregano, white wine, and lemon. Greek olives and creamy feta are added at the end for a salty, tangy finish and plenty of Mediterranean flavor.
Servings: 4
Calories: 620kcal
Ingredients
- 8 bone-in skin-on chicken thighs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium yellow onions sliced
- 8 garlic cloves chopped
- 2 tablespoons fresh oregano leaves chopped
- 1/2 cup dry white wine
- Juice of 1/2 lemon
- 1/2 cup pitted Greek olives such as Kalamata
- 1/2 cup feta cheese cut into small chunks
- Lemon slices for serving
- Fresh oregano for garnish, optional
Instructions
- Prepare the chicken. Pat the chicken thighs dry with paper towels and season both sides with salt and freshly ground black pepper.
- Brown the chicken. Heat the olive oil and butter in a large Dutch oven or deep skillet over medium-high heat. Add the chicken skin-side down and cook for 3–4 minutes per side, or until nicely browned. Transfer to a plate.
- Cook the aromatics. Add the sliced onions to the same pot and cook until softened. Stir in the garlic and oregano and cook for about 1 minute, just until fragrant.
- Deglaze the pot. Pour in the white wine. As it begins to simmer, use a wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer for 2–3 minutes.
- Braise the chicken. Return the chicken thighs to the pot and add the lemon juice. Cover, reduce the heat to medium-low, and gently simmer for about 40 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Add the feta and olives. Transfer the cooked chicken to a plate. Add the feta and olives to the sauce and gently stir until the feta begins to soften.
- Serve. Spoon the onion, olive, and feta mixture onto a serving platter or individual plates. Arrange the chicken on top and garnish with lemon slices and fresh oregano, if desired.
Notes
For the best browning, pat the chicken thoroughly dry before it goes into the pan.
Kalamata olives work especially well, but another good-quality Greek olive can be used.
If Greek feta isn't available, Bulgarian white cheese is a good substitute.
Because feta and olives are already salty, taste the sauce before adding additional salt.
Serve with Greek lemon potatoes, rice, orzo, warm pita, or crusty bread to soak up the sauce.