It felt so good to put fresh food in the refrigerator this weekend, and to have the time (and electricity) to test out a new recipe after last week’s post-storm fiasco.
I found this Good Housekeeping recipe on Delish.com and something about it appealed to me right away. When I was a little kid, I loved black olives so much. I remember pushing one onto the tip of each finger, then waving my hands around like a tree frog before eating each olive off. But I could never be persuaded to eat a green olive – blech! So bitter and strong.
Of course, I grew out of that hatred of green olives and now I love them. When I saw this recipe, I figured the sweet peppers would marry beautifully with the briny olives and savory chicken. I was also fascinated by the fact that this dish is served over bread cubes sauteed in olive oil and garlic, which seemed like a nice change from pasta or rice.
Howard didn’t like this dish as much as I did, but that’s because he is not a bread lover and thought it needed a bit more juice. I would agree with him on the second point – next time I make this, I’ll probably double the sherry and water to create a bit more juice to drizzle over the plate.
Still, the flavor was just as wonderful as I expected. I used more like 1/3 cup of olives instead of 1/4, and I think the dish deserved every bit of them. I do not recommend substituting chicken breast meat for the thighs. I think breast meat would be too dry. If you want to see the Delish page where I found this recipe, here is the link. It includes 11 other recipes for chicken thighs. I might try the spice-rubbed thighs or the chicken yakitori sometime, too.
Do you make any dishes that call for an unusual use of bread, such as a panzanella salad? I would also love to hear what you made this weekend, if you were able to enjoy a little kitchen time again.
To see the recipe, click “Read more.”
Chicken with Peppers and Olives
I used a mandolin to slice the peppers very thinly. Also, instead of shallots, I threw some thinly sliced sweet onions in with the peppers.
2 tablespoons olive oil
4 cloves garlic, thinly sliced (more or less, to taste)
4 cups 1-inch cubed Italian bread
1 pound(s) skinless, boneless chicken thighs, trimmed and cut into 1-inch chunks
3 medium (6- to 8-ounce) peppers, preferably red, yellow, and orange, very thinly sliced
1 medium shallot, chopped (I used some sweet onion because I didn’t feel like buying shallots)
3 tablespoons dry sherry (I will double next time)
2 tablespoons water (I will double next time)
1 tablespoons fresh lemon juice (I will double next time)
1/4 cups pitted green olives, slivered (I used 1/3 cup because I love olives)
2 tablespoons finely chopped fresh parsley leaves
1. In 12-inch skillet, heat 1 tablespoon oil and half of garlic on medium until garlic begins to sizzle. Add bread and stir until well coated. Cook 5 to 6 minutes or until golden brown and crisp, stirring occasionally. Transfer to large platter.
2. Wipe out same skillet and add remaining tablespoon oil; heat on medium-high until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until browned, stirring occasionally. Transfer to medium bowl.
3. Reduce heat to medium and add peppers. Cook 2 to 3 minutes or until peppers are just beginning to soften. Add shallots and remaining garlic; cook 2 minutes, stirring constantly. Stir in sherry and water, scraping up any browned bits. Cook 3 to 4 minutes longer or until peppers are very soft. Return chicken to skillet along with any juices. Cook 4 minutes or until chicken is no longer pink inside, stirring occasionally.
4. Remove skillet from heat and stir in lemon juice, olives, parsley, and 1/8 teaspoon salt. Pour chicken mixture over croutons. Serve immediately.