Braised Chicken Breasts with Bell Peppers ,Sausage and Castelvetrano Olives


This is a simple meal that can come together in about an hour (including the prep time) and has the benefit of being so colorful, healthy and so tasty. If you prefer chicken thighs to chicken breast, you could make an easy substitution. The meal pairs well with rice or potatoes and it is nice that it can all be prepared in one pan for easy clean up. I love the firm, buttery flavor of the spanish olives but Kalamata olives would be equally delicious.

Serves 4-6


  • 4 bone-in, skin on Chicken breasts (if large cut in half)
  • 3 bell peppers (one red, one yellow, one orange), thinly sliced lengthwise
  • 1 large onion, halved and thinly sliced
  • 4 cloves chopped garlic
  • 16 ounces all beef smoked kiolbassa, sliced
  • 1 1/2 cups pitted castelvetrano olives
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1 tablespoon olive oil
  • 2 teaspoons…

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