Kotopoulo me dendrolivano

This was a great meal;  The chicken came from Saveur Magazine Aug 2010:  Salt 8 chicken thighs, then dredge them in flour.  Brown in olive on both sides.  Toss in herbs (we used dried thyme, oregano, bay leaf and rosemary).  Add 1 glass of white wine. Let reduce for a minute or two.  Add 1-2 glasses of water.  Cover and simmer until meat falls off of bone.  Remove chicken, reduce sauce.  Squeeze lemon in to taste.  For the rice:  saute 1 chopped onion in olive oil until translucent.  Add 1 chopped red bell pepper and 1 chopped celery.  Cook a couple of minutes.  Rinse 1 cup rice until water runs clear.  Add 2 cups chicken stock to vegetables.  Add rice, salt and pepper.  Cover and put in 350 degree oven for 40 minutes.  These two dishes tasted great together.

The salad was just mixed greens, cucumber, tomatoes and red onion (soaked in water).  The dressing was crumbled feta, olive oil, white wine vinegar, honey, garlic (minced), dried onion, greek yogurt and salt and pepper whisked together.