Monday, September 6, 2010

Chicken with Olives and Peppers

2 Tbsp Extra Virgin Olive Oil
4 cloves Garlic (thinly sliced)
4 cups 1-inch Cubed Italian Bread
1 lb 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)
3 Tbsp Dry Sherry
2 Tbsp Water
1 Tbsp Fresh Lemon Juice
1/4 cup Pitted Green Olives (slivered)
2 Tbsp Finely Chopped Fresh Parsley Leaves

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. 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. 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. Remove skillet from heat and stir in lemon juice, olives, parsley, and 1/8 teaspoon salt. Pour chicken mixture over croutons. Serve immediately.

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