Chicken With Olives And Peppers

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.