Greek Chicken and Corn

Apparently, it’s international week at our house!  I’ll know to make a lot more corn the next time.

Greek Chicken and Corn

Greek Chicken and Corn

Ingredients

    Chicken
  • Bone-in chicken thighs
  • Extra virgin olive oil
  • Balsamic vinegar
  • Italian seasoning
  • Salt and pepper
  • Corn
  • 2 TBSP butter
  • 2 cups frozen sweet corn kernels
  • 1/4 cup chopped kalamata olives
  • 2 tsp dried dill weed
  • 1 tsp dried oregano
  • Pepper
  • 2-4 TBSP crumbled feta

Instructions

    Chicken
  1. Place chicken and all ingredients in large mixing bowl, combine until chicken well coated. Let sit 2 hours in fridge.
  2. Heat a couple tablespoons of olive oil in a large skillet. Remove chicken from marinade, and place each piece, skin-side down in heated skillet. Fry until brown on each side. Lower heat, cover pan and continue to cook, until chicken is cooked thoroughly. Add a little wine or water to the pan if needed.
  3. Corn
  4. Heat another skillet, add butter.
  5. When melted, add corn. Cook until corn is defrosted, and any water is mostly gone.
  6. Add olives, dill, oregano, and pepper. Combine well.
  7. Add feta when corn is ready to serve.
http://www.centexcooks.com/greek-chicken-and-corn/