Chicken Casserole with Tomatoes, Olives and Feta

Contributed by Catsrecipes Y-Group

Ingredients

 * 1 large chicken, cut into serving pieces
 * 1 cup flour for dredging
 * salt and pepper to taste
 * ½ cup olive oil
 * ¾ lb (350 g) pearl onions, peeled but whole
 * 8 ripe tomatoes
 * water
 * 1 cup Greek cracked green olives, preferably pitted
 * 1 – 2 tbsp red wine vinegar
 * 200 g crumbled feta

Directions

 * 1) Season the flour with salt and pepper.
 * 2) Dredge the chicken pieces in the flour, tapping off any excess.
 * 3) Heat the oil in a large, deep, wide skillet or Dutch oven over a high flame and brown the chicken pieces, turning on all sides to cook evenly.
 * 4) Remove the chicken from the skillet with a slotted spoon and set aside.
 * 5) Lower the heat and add the onions.
 * 6) Stir until wilted, about 8 minutes.
 * 7) Add the chicken pieces back to the pot.
 * 8) Pour in the tomatoes, salt and pepper and enough water to come about three-quarters up the way of the chicken pieces.
 * 9) Cover and simmer over low heat for about 35 minutes.
 * 10) Add the olives and the vinegar.
 * 11) Sprinkle the feta into the pot, cover, and continue to cook slowly for another 10 – 15 minutes, or until the feta has melted and the chicken is so tender it is nearly falling off the bone.
 * 12) Remove and serve.