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Barthounikiotou (Braised chicken with feta & green olives)


  • Heat a layer of oil in a large heavy-bottomed pan. Flour and season the chicken pieces. Then saute in the hot oil for 8-10 mins, skin side down first and covered, until browned, turning once or twice. Remove and set aside.
  • Add the baby onions to the pan and cook until coloured, regularly tossing. Then add the tomatoes with ½-¾ cup stock and seasonings. Mix well, return the chicken in one layer and cover. Turn the heat down and gently simmer for 25-30 mins until the chicken is almost cooked, adding more stock if needed. 
  • When ready, add the olives and vinegar to the pan. Mix in and place the feta on top. Then cover and simmer for another 10 mins.


  • olive oil
  • 1 chicken, portioned
  • plain flour
  • sea salt & freshly ground pepper
  • 18 baby onions
  • 1 punnet cherry tomatoes, quartered
  • 1 cup salt-reduced chicken stock
  • 12-18 pitted green olives
  • 1 tbsp red wine vinegar
  • 200 gm feta cheese, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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