Chicken With Olives and Peppers |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very pretty dish made with cubed chicken so that it cooks up fast. From Good Housekeeping magazine. Ingredients:
2 tablespoons olive oil |
4 garlic cloves, sliced thin |
4 cups italian bread, cut into 1-inch cubes |
1 lb boneless skinless chicken thighs, cut into 1-inch dice |
kosher salt & freshly ground black pepper |
3 medium bell peppers, sliced thin (preferably red, yellow, and orange) |
1 medium shallot, chopped |
3 tablespoons dry sherry |
2 tablespoons water |
1 tablespoon fresh lemon juice |
1/4 cup green olives, slivered |
2 tablespoons fresh parsley, chopped fine |
Directions:
1. In a skillet, heat 1 tablespoon oil, over medium heat; cook half of the garlic until it begins to sizzle.
2. Add bread cubes, cook while turning, until golden and crisp, about 5 to 6 minutes; transfer to a large serving platter.
3. Wipe out skillet and add another tablespoon of oil; increase heat to medium high.
4. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper; cook until browned, about 3 minutes.
5. Transfer chicken to a medium bowl.
6. reduce heat to medium and add peppers; cook until they just begin to soften, about 2 to 3 minutes.
7. Add shallot, remaining garlic and cook 2 minutes; stir in sherry and water and cook an additional 3 to 4 minutes.
8. Return chicken, and any accumulated juices, to skillet and cook about 4 minutes to heat through.
9. Remove from heat, stir in lemon juice,olives, parsley; season with about 1/8 teaspoon salt, if needed.
10. Pour over croutons and serve.
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