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GreekAuthentic Cuisine

Kotopoulo me Feta kai Piperies

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo me Feta kai Piperies

Kotopoulo me Feta kai Piperies emerges from the heart of Greek home cooking, where simplicity meets flavor. This dish celebrates the abundance of the Greek countryside, often enjoyed as a comforting meal on a weekday evening. It captures the essence of a Greek kitchen, where olive oil flows generously, and lemons are always on hand to brighten the flavors. It's a dish that reflects the rhythm of everyday life, crafted without haste, yet full of intention.

Expect each bite to be a melody of tender chicken thighs, creamy feta, and the gentle sweetness of roasted peppers and tomatoes. The olive oil ties these elements together, while oregano whispers its herbal notes, and the salt and pepper bring balance. This is not a dish for grand occasions but rather a beloved staple, inviting you to savor the simplicity and warmth of Greek home cooking.

Ingredients

  • 800 gchicken thighs
  • 200 gfeta
  • 2peppers
  • 2tomatoes
  • 80 mlolive oil
  • to tasteoregano
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 800 g of chicken thighs dry with paper towels. Season them generously with fine sea salt and a sprinkle of oregano. Heat 80 ml of olive oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the chicken thighs, skin-side down, and brown them until the skin is golden and crisp, about 5-7 minutes per side. Remove the chicken and set aside.
  2. While the chicken is browning, slice 2 peppers into thin strips and chop 2 tomatoes into small cubes. Once the chicken is removed, add the peppers to the same skillet, using the rendered fat and oil. Sauté the peppers until they start to soften and their edges slightly char, releasing a sweet aroma.
  3. Add the chopped tomatoes to the skillet with the peppers. Stir them together, allowing the tomatoes to release their juices and create a sauce. Nestle the browned chicken thighs back into the skillet, ensuring they are partially submerged in the tomato-pepper mixture.
  4. Cover the skillet with a lid and reduce the heat to medium-low. Let the chicken simmer gently in the sauce until it is tender and cooked through, with the meat pulling away from the bone easily, about 25-30 minutes. Stir occasionally to ensure even cooking.
  5. Check the consistency of the sauce; if it appears too watery, remove the lid and increase the heat slightly to reduce it until it thickens to your liking. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  6. Crumble 200 g of feta cheese over the chicken and sauce, allowing it to melt slightly and integrate into the dish. Finish with a final sprinkle of oregano for an aromatic touch. Serve the Kotopoulo me Feta kai Piperies hot, alongside boiled potatoes or your choice of pasta, allowing the sauce to coat the accompaniment.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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