6 large boneless chicken breasts (1.25 kg), skin removed
1/2 teaspoon of salt or to taste
1 pinch of black pepper
1/4 cup of olive oil (60 ml)
7 medium-sized onions, chopped (720 g)
2 1/3 cups of fresh parsley, chopped (420 g)
6 cloves of garlic, minced
3 tablespoons of fresh thyme or 1 tablespoon of dried thyme
2 tablespoons of paprika
3 large tomatoes, peeled and chopped (500 g)
2 cups of chicken broth (480 ml)
1 cup of dry white wine (240 ml)
3/4 cup of stuffed green olives with red pepper flakes, sliced (140 g)
6 large boneless chicken breasts (1.25 kg), skin removed
1/2 teaspoon of salt or to taste
1 pinch of black pepper
1/4 cup of olive oil (60 ml)
7 medium-sized onions, chopped (720 g)
2 1/3 cups of fresh parsley, chopped (420 g)
6 cloves of garlic, minced
3 tablespoons of fresh thyme or 1 tablespoon of dried thyme
2 tablespoons of paprika
3 large tomatoes, peeled and chopped (500 g)
2 cups of chicken broth (480 ml)
1 cup of dry white wine (240 ml)
3/4 cup of stuffed green olives with red pepper flakes, sliced (140 g)
Place the chicken in a large bowl, season with salt and black pepper, and reserve
In a large skillet, heat the olive oil over medium heat
Add the chicken and cook each side for about 3 minutes or until golden brown
Remove and reserve
Increase heat, add the onions and peppers, and cook, stirring occasionally, for about 15 minutes or until softened
Add the garlic, thyme, paprika, and stir for another 2 minutes
Add the reserved chicken, tomatoes, chicken broth, and wine
Reduce heat to a simmer and let cook for about 25 minutes or until the chicken is cooked through
Add the olives, increase heat, and cook, uncovered, for about 30 minutes or until the liquid has thickened into a sauce.
