Holidays are OVER! Chicken recipe today.

Okay, I actually made this a few days ago, but I *did* remember to photograph each step along the way! Also, this chicken dish is one I found online from the American Cancer Society so I will include those links. Both of our kids really like this dish, so it has earned a place in regular rotation on my menus. This summer I want to try it on the grill if I can.

American Cancer Society home page
Greek Chicken with Peppers, Tomatoes and Onions

This recipe feeds 4 of us without any leftovers. We have a grown man, myself, a man-cub (11 year old boy) and a 6 year old daughter who is constantly eating something. This passed her "picky" test - she'll eat a bowl if we leave out the onion (that she can see!).

On with the cooking!

Mix the spices needed in any bowl. There are only 4 used in this recipe to make the Greek seasoning:

{Please forgive that blurry one.}





Cut up your chicken and set it aside:


I use wheat flour for cooking now - the ACS recipe calls for white flour. We've not noticed a difference in taste:


I love my cast iron skillet! You can use any deep skillet you have on hand, as you will be combining everything into one skillet at the end. Right now, oil your skillet and get it warmed up:


While your skillet heats, mix the spices into the flour:


And coat the chicken with the spice/flour mix:


Move the chicken into your skillet:


And let it cook up a bit while you slice the vegetables:




Once the chicken looks done, remove it from the skillet. Set it aside in a bowl. (This is where I had to move it to my other, larger, All Clad skillet.) *You want to use the same skillet for cooking the chicken, as you will use to saute the vegetables:


Personal note: the recipe calls for a regular (white) onion. I had a big red one on hand and used about 1/4 of that. Regular onions will taste better, although either works very well:






Now put the chicken back into the loaded skillet. Or, if you need to do what I did with two skillets, load up the deeper one:


If you have any left, the rest of the Greek seasoning you made in the beginning gets tossed into the skillet now. Otherwise, you can either mix up a little more - about 1/8 teaspoon each is what I used - or just continue cooking without any extra:


Stir everything up a bit, then add the tomatoes:


Let that cook a minute while you start chopping and crumbling:


Follow the recipe instructions for finishing, then it's time to eat!



~ Enjoy ~


To view the entire photo set, click here.