Chicken saganaki

Chicken saganaki

Ingredients ( 4-6 servings):

  • 1 tablespoon olive oil
  • 8 chicken thigh fillets, trimmed, halved
  • 1 brown onion, chopped
  • 3 garlic cloves, sliced
  • 150g cup mushrooms, halved
  • 2 zucchini, thickly sliced diagonally
  • 400g can crush tomatoes
  • 1 cup (250ml) chicken stock
  • ½ cup (80g) pitted Kalamata olives
  • 50g fetta, crumbled
  • Oregano leaves, to garnish



  1. Heat the oil in a large deep frying pan over medium-high heat. Cook chicken for 3 mins each side or until browned. Transfer to a plate.
  2. Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown.
  3. Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften.
  4. Add tomato and stock. Season. Bring to a simmer.
  5. Return chicken to pan. Cover and cook for 15 mins or until chicken is cooked through.
  6. Sprinkle with olives, fetta and oregano.
  7. Serve.
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