Bucky's Recipe

Provencal Chicken with Olives, Tomatoes and Sweet Red Peppers

Category: Poultry

3 lb. chicken pieces
salt and pepper
3 T. fresh thyme leaves
1 T. fresh rosemary, chopped
1 T. olive oil
2 t. butter
1 onion, chopped
2 cloves garlic, minced
3 c. chopped canned plum tomatoes and juice
2 sweet red peppers, cut into 1 inch cubes
2 fresh bay leaves
16 black olives
Season chicken with salt, pepper, thyme and rosemary and saute in large skillet in oil and butter until lightly browned on both sides. Add onion and garlic and cook for 2 minutes. Pour tomatoes over chicken add peppers and bay leave; cover and simmer 45 minutes or until done. Remove cover, increase heat and add olives and simmer until hot. Stir in remaining thyme and rosemary and serve.
Serves 6