Elements:
½ cup further virgin olive oil, divided
1 tablespoon lemon juice
1 tablespoon minced garlic, divided
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
¾ teaspoons black pepper
½ teaspoon paprika, candy or smoked
2 kilos boneless, skinless hen breast, 4 items
1 cup diced pink onion, ½” cube
1 pound cherry tomatoes, about 3 cups, halved
⅓ cup inexperienced olives, or kalamata, sliced
½ cup unsalted hen broth
¼ cup crumbled feta cheese
2 teaspoons chopped parsley
Directions :
Marinate the hen
– In a big bowl, whisk collectively ¼ cup olive oil, lemon juice, 1 tsp garlic, 1 tsp salt, ¼ tsp black pepper, paprika and garlic. oregano.
Add the hen items and switch to coat nicely. Cowl and let marinate for 15 to half-hour.
Sear the hen
– Warmth a big skillet over medium warmth.
Add olive oil.
As soon as sizzling, add the hen.
Prepare dinner till the floor is golden brown, 3 to five minutes.
Flip and prepare dinner over medium-low warmth for five minutes.
Switch to a plate.
Prepare dinner the aromatics
– In the identical skillet used to prepare dinner the hen, warmth 2 tablespoons of olive oil over medium-low warmth.
Sauté onions till translucent, about 2 minutes.
Add garlic and sauté till aromatic, 30 seconds.
Prepare dinner the tomatoes
– Add the tomatoes, salt and pepper.
Stir and prepare dinner over medium warmth till tomatoes start to melt, about 2 minutes.
Add the olives, stir and prepare dinner for 1 minute.
Braise the hen
– Return the hen to the skillet, snuggling it into the tomato combination.
Cowl and prepare dinner over low warmth till inner temperature reaches 160-165ºF (71-74ºC), about 13-17 minutes.
Serve
– Garnish with feta cheese and parsley.
Serve with tomato sauce and olives.
Gear :
Skillet
Remarks :
Storage: Cowl and refrigerate for as much as 5 days.
Reheating: Cowl and microwave on Excessive in 15-30 second increments till warmed by.
