Easy Greek Chicken Casserole

Ingredients:

• 1 tablespoon olive oil
• 2 cups chopped onion (about 1 large)
• 2 tablespoons dries thyme
• 1 to 2 teaspoons pepper
• 10 garlic cloves, minced
• 6 cups (1/2-inch) cubed red potato (about 2 pounds)
• 2 cups (1-inch) cut green beans (about ½ pound)
• ¼ cup water
• 2 tablespoons anchovy paste or finely chopped olives
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 8 skinless, boneless chicken thighs (about 1 pound)
• ½ cup (2 ounces) crumbled feta cheese

Preparation:

1. Preheat oven to 375º.
2. Heat oil in a large Dutch oven over medium heat.
3. Add onion; sauté 3 minutes.
4. Add thyme, pepper, and garlic; sauté 1 minute.
5. Increase heat to medium high.
6. Add potato; sauté 8 minutes or until potato begins to brown.
7. Stir in beans, water, anchovy paste, and tomatoes.
8. Remove mixture from heat.
9. Nestle chicken thighs into potato mixture; top with feta.
10. Cover; bake at 375º for 45 minute.

Yield: 4 servings (serving size: 2 thighs and 2 cups potato mixture)

488 calories, 12.6g fat, 34.5g protein, 62g carb, 775mg sodium

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  May 5, 2011 

Follow Portland Fire & Rescue on Facebook, Twitter, and YouTube