Greek chicken with fresh herbs

Instructions

• Heat oil in a large wide frying pan set over medium-high heat. Add chicken and cook, turning once, until lightly browned on both sides, about 4 minutes per side. Meanwhile, coarsely chop onion. It should measure about 1 cup (250 mL). Mince garlic. Coarsely chop tomatoes. Remove chicken to a bowl. Add onion and garlic to saucepan and stir frequently to soften a bit, about 5 minutes. Stir in wine and scrape off any brown bits from bottom of pan. Boil until wine evaporates almost completely, about 1 minute. Stir in tomatoes and their juice, basil, oregano, salt, pepper and olives.

• Bring mixture to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until tomatoes have broken down and liquid is reduced by half, about 10 minutes. Return chicken and any juices that have accumulated to pan. Cover and simmer until chicken is thoroughly cooked and feels springy when pressed, from 5 to 6 minutes per side. Sprinkle with feta and parsley and serve immediately. Or place chicken with tomato mixture on individual dinner plates, then sprinkle with feta and parsley. Great with noodles or rice.