Chicken with Olives and Peppers © 2012 theCrackerBoxKitchen. All rights reserved.

Chicken with Olives and Peppers

Happy New Year everyone! After eating Sunday Sauce and Tiramisu for the past three days, I thought I’d take a break from my diet sabotage and cook something a little lighter (but still with an Italian flare.)

I’ve actually been cooking this recipe for about a year, just haven’t taken the time to do a post on it until now. This is one of a series of Good Housekeeping recipes containing bell peppers that I started cooking last year. Neither me nor T really care that much for bell peppers, yet for some reason I put 2 or 3 recipes containing bell peppers into heavy rotation (?) After eating, and enjoying, each of those recipes, I came to realize that it’s actually  green bell peppers that I don’t like. Especially when someone ruins a perfectly good spaghetti sauce by adding the nasty monsters. The horror!

But I digress. This dish includes a beautiful array of red, orange, and yellow bell peppers, cooked with chicken and green olives, served over a bed of toasted Italian bread… delicious.

– 3-4 cloves of garlic, pressed
– 4 cups (or half a loaf) Italian bread, cubed
– olive oil
– 1 medium shallot, chopped
– salt and pepper, to taste

– 1 lb boneless, skinless chicken thighs, cut unto chunks
-3 TBS sherry
-3 bell peppers (red, orange, yellow), thinly sliced
-1 TBS lemon juice
-1/4-1/3 cup green olives, pitted and sliced

Cube half a loaf of Italian bread and toss with olive oil and 1/2 0f pressed garlic. (For this recipe I prefer pressed garlic to minced/chopped because it “juicier”. You want the bread to soak up the olive oil and garlic, instead of the garlic sitting on top of the bread and burning.)  Spread on sheet pan and place in 350° oven until golden brown.

You can save yourself some time and buy boneless, skinless chicken thighs. Or you can save money and bone and skin them yourself. I take the latter approach and save money.
Either way, cut chicken into chunks and toss with remaining garlic, olive oil, and salt and pepper.

In skillet, heat 1 TBS oil and add shallot. If you don’t have a shallot, you can substitute with 1/4 of a sweet onion. (Shallots have a milder flavour than onions.) Cook until softened. Add chicken and cook until thoroughly browned.
Pour in 3 TBS of sherry to deglaze pan, then add peppers. Cook covered until peppers are tender. Add 1 TBS lemon juice and sliced olives, stir together.
Remove bread from oven and portion onto plate. Spoon chicken and pepper mixture over bread and serve.

A note on olives: I recommend buying olives withe pits and pitting them yourself. I don’t quite know why, but the flavour is so much better. For this go ’round, I opted for convenience and went with the pitted version. If you have a high-end (Harris Teeter), or specialty grocery store in your neighbourhood, buy your olives there. If you must, the jarred olives in brine will do, but please, please, skip the pimentos!

I don’t usually include step-by-step photos of my recipes because the light in my house is at it’s best at 9:00AM (not 6:00PM when most normal folks eat dinner), and food really does look its best when photographed in natural light. However… I am going to include a few prep photos with this post because those danged peppers are just so pretty!

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Many thanks to “Blom” for the Christmas dishes (as seen in the final photo above.) We’ve used them for at least three meals since receiving them. We might not have any cabinet space to put them, but if we keep eating off of them, we won’t have to worry about putting them away!

Recipe source: adapted from Good Housekeeping magazine, September 2010 issue

2 Trackbacks

  1. By Crockpot Lasagna | theCrackerBoxKitchen 18 January, 2012 at 3:03 PM

  2. By Crockpot Lasagna | theCrackerBoxKitchen 2 April, 2015 at 10:59 AM

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