Ingredients

1/4 cup (60 mL) all purpose flour
1/4 tsp (1 mL) pepper
8 skinless chicken thighs, or 4 breast
2 tbsp (30 mL) vegetable oil
1 chopped onion
4 minced cloves of garlic
1/2 tsp (2 mL) dried oregano
1 can (19 oz/540 ml) stewed tomatoes
1 chopped sweet green pepper
1/2 cup (125 mL) olives
2 tbsp (30 mL) chopped fresh parsley
1/2 tsp (2 mL) grated lemon rind

Directions

In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside.

Add onion and garlic to pan; cook over medium heat for 3 minutes. Add oregano; cook for 1 to 5 minutes or until vegetables are tender. Add reserved flour mixture.

Stir in stewed tomatoes and green pepper; bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced. Serve sprinkled with olives, parsley and lemon rind.

Makes 4 servings.