serves 6
2/3 c flour
2 tsp paprika
2 tsp oregano
1 tsp salt
1 1/2 lb boneless, skinless chicken thighs
1/4 c butter
2 c chopped onions
4 cloves garlic, finely chopped
2 c milk
1 28-oz can of diced tomatoes
1/4 lb feta cheese, crumbled
1/4 c chopped parsley
Preheat the oven to 350°F. Combine the flour, paprika, oregano and salt in a shallow bowl. Roll the chicken in the flour mixture. Save the remaining flour mixture. In a large, heavy pan over medium heat, melt half the butter or margarine. Add the chicken without overcrowding the pan and cook until lightly browned on both sides. Remove from the pan and arrange in a 9 x 13-inch baking dish. Continue with the remaining chicken. Add the remaining butter or margarine to the pan. Add the onion and garlic and saute until the onion is soft. Stir in ¼ cup of the remaining flour mixture and cook about 2 minutes or until bubbly and lightly browned. Slowly whisk in the milk and bring to a boil, stirring frequently. Add the tomatoes. Season to taste and pour the tomato mixture over the chicken. Cover and bake for 40 minutes. Uncover and sprinkle with the feta cheese. Bake for 5 minutes longer. Let rest for 5 minutes, then sprinkle with parsley and serve.
