Thanks to Diane for the recipe inspiration. The chicken is sauteed with garlic, lemons, chili peppers, and fresh herbs. Diane had used rosemary. I had a bunch of fresh savory from the farm share and that worked great too.
Served with Greek style 'mashed' greens. I ran lots of kale, garlic and onion through the food processor to make a very finely chopped mix, which was cooked over a low heat with in olive oil. I added a little stock as it cooked to keep it moist, left the lid on for a bit, and added a little sherry vinegar towards the end, cooked that off, and then a few tablespoons of Greek yoghurt.
