Chicken Athena

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 3 1/2 lbs chicken, cut into 8 pieces
• 6 cloves garlic, chopped
• 1 1/2 teaspoons anise seed, crushed
• 1 (28 ounce) can italian plum tomatoes
• 1/2 cup low sodium chicken broth
• 1/4 cup ouzo or 1/4 cup pernod or 1/4 cup ricard liqueur
• 1 tablespoon dried oregano, crumbled
• 12 black oil-cured olives, pitted
• 4 ounces feta cheese, crumbled

Recipe

• 1 heat olive oil in heavy large skillet over medium-high heat.
• 2 season chicken with salt and pepper.
• 3 sauté chicken in batches if necessary until brown, about 5 minutes per side.
• 4 transfer to plate.
• 5 pour off all but 2 tbs drippings from skillet.
• 6 add garlic and aniseed and stir 30 seconds.
• 7 add tomatoes, broth ouzo and oregano.
• 8 bring mixture to simmer, breaking up tomatoes with back of spoon.
• 9 return chicken to skillet.
• 10 bring to simmer and cook uncovered 15 minutes.
• 11 transfer chicken breasts to plate.
• 12 turn chicken pieces in skillet over and simmer 5 minutes longer.
• 13 transfer chicken in skillet to same plate.
• 14 increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.
• 15 season with salt and pepper to taste.
• 16 (can be prepared 1 day ahead. cover and refrigerate. reheat gently before continuing.) sprinkle feta cheese over and serve.