Greek-Style Chicken

Every American cook has a repertoire of 64 ways to cook chicken, I bet. This is one that satisfies my desire for a meal almost as good as something I might get at Costa's in Seattle . . . if only I were there. I've just discovered a good Greek place in the South Bay, called Opa! in Willow Glen. But when we don't want to go out, there is always this yummy dish.

It calls for a spice mix from Whole Foods, called Mediterranean Rotisserie seasoning. I'm including a photo of the ingredients list to give you some idea what a good Mediterranean spice melange might have in it. However, have no fear. I doubt that the success of this dish depends on your spices being exactly like this!

Greek-Style Chicken                                
Serves 4
1 lb. chicken tenders or breast meat, boneless
3 Tbsp. flour for dredging
2 Tbsp. olive oil
2 cloves garlic, crushed and chopped fine
2 Tbsp. Mediterranean seasoning mix
      (or 1 Tbsp. mixed oregano, thyme, basil, mint, and coriander)
3/4 c. red wine (tasted first to be sure it's good)
14 oz. can of crushed or whole tomatoes with juice
        (or 4 large ripe tomatoes)
1 c. chicken broth
1/2 lb. crimini mushrooms, washed and chopped
3 Tbsp. chopped fresh mint (or to taste)
1 c. crumbled feta cheese (about 8 oz.)

Heat olive oil in a large saute pan. Dredge chicken pieces in flour, salt and pepper, adding them to the pan when the olive oil is heated. Brown on both sides.

Add garlic and cook carefully so that it doesn't burn. Add 2 Tbsp. Mediterranean seasonings and stir to mix well with chicken and pan drippings. Add red wine, de-glaze the pan, and cook off the alcohol. Add chopped tomatoes and chicken broth.

Cook with lid ajar on medium heat for about five minutes (more if thicker pieces of chicken are used). Control cooking-down process by replacing lid completely or turning down heat a little. Add chopped mushrooms near the end of the cooking time, and when mushrooms are soft, stir in feta cheese and sprinkle with chopped mint. OR to serve in a somewhat fancier way, pour chicken in serving bowl, sprinkle with feta cheese, and top with chopped mint.

This chicken begs to be eaten with a simple rice dish (white Jasmine rice with a little olive oil and parsley works for me) and a green salad. It is even better the second day, especially if you can add more fresh mint!