Chicken Breasts With Tomato, Red Pepper and Thyme

Name: Chicken Breasts With Tomato, Red Pepper and Thyme
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless skinless whole chicken breasts, halved, about 1 1/2 pounds; Salt and freshly ground pepper to taste; 8 ripe plum tomatoes, about 1 1/4 pounds; 2 tablespoons olive oil; 1 tablespoon finely chopped garlic; 1/2 cup finely chopped onion; 1 large red sweet pepper, cored, seeded and cut into 1/2-inch cubes; 2 tablespoons red-wine vinegar; 1/4 cup fresh or canned chicken broth; 12 small imported black olives; 1 bay leaf; 8 sprigs fresh thyme or 1 teaspoon dried

By Pierre Franey

Total Time: 30 minutes
Rating: 4(50)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

4boneless skinless whole chicken breasts, halved, about 1½ pounds
Salt and freshly ground pepper to taste
8ripe plum tomatoes, about 1¼ pounds
2tablespoons olive oil
1tablespoon finely chopped garlic
½cup finely chopped onion
1large red sweet pepper, cored, seeded and cut into ½-inch cubes
2tablespoons red-wine vinegar
¼cup fresh or canned chicken broth
12small imported black olives
1bay leaf
8sprigs fresh thyme or 1 teaspoon dried

Ingredient Substitution Guide

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Preparation

Step 1
Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
Step 2
Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
Step 3
Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.

Ratings

4 out of 5

50 user ratings

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Comments

MaureenB7 years ago

Easy, quick and tasty

jon adler5 years ago

Omigosh this was delicious! Easy to follow the directions. Took some time but it was well worth it! I put in more onions olives and garlic than the recipe called for bc ...why not.

ashleyley6 years ago

Used jarred toasted red peppers instead of prepping red pepper. Also used Klamath olives, very vey yummy.

Lisa M6 years ago

We didn't have fresh tomatoes on hand so I substituted about 1 1/4 cups drained fire-roasted diced can tomatoes and it was still excellent.

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